page 1 Home Bakery . Home Bakery Instruction Manual & Recipes ABM 9 www.prima-international.
page 2 Home Bakery Use your loaf! Please read the instructions START HERE ! INTRODUCTION Your Prima Home Bakery is the result of Prima’s many years of experience with bread making machines. Whether you have never made bread before or if you have made your own bread for years, the information in this booklet is essential if you are to obtain the best from your machine. There are a number of key differences between manual bread making and machine bread making.
page 3 Home Bakery PLEASE KEEP THE BOX AND PACKAGING THE PACKAGING IS SPECIALLY DESIGNED TO TRANSPORT THE APPLIANCE SAFELY. IF YOU EVER NEED TO RETURN THE UNIT FOR A SERVICE IN THE FUTURE THERE IS A GOOD CHANCE IT WILL ARRIVE DAMAGED IF ANY OTHER TYPE OF PACKAGING IS USED. • Important safety information. Please read & retain for future reference. • Please read through all the instructions before using the bread maker.
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page • ABOUT BREAD 5 Home Bakery 1 Bread is one of the oldest foodstuffs we know. Soon after humans first learnt to plant seeds, bread became the staple food of many cultures world wide. Since then each culture has developed it’s own method of making bread using local ingredients and processes unique to them. This trend continues today. Even pre-packed supermarket bread differs in taste and texture from country to country.
page 6 • ABOUT BREAD MAKERS Home Bakery 2 With the continued success of the Prima Home Bakery it is nice to know that technology is actually helping to preserve the art of home bread making for generations to come. Like most kitchen appliances, your bread maker is a laboursaving device. The principal benefit is that all the kneading, rising and baking is performed within a space saving, selfcontained unit.
page • INGREDIENTS 7 Home Bakery 3 The most important part of the bread making process is the wise selection of ingredients. You and your Prima Home Bakery will produce outstanding results with the right ingredients. Just apply this simple rule: Best ingredients - best results, poor ingredients - poor results.
page • 8 Home Bakery BROWN FLOUR (or FARMHOUSE FLOUR) 5 Brown flour contains about 85% of the wheat kernel. Much of the bran part of the wheat kernel has been removed. Loaves made with all brown flour tend to be smaller than white loaves due to the lower gluten content but there tends to be more flavour and texture to brown loaves. When buying this type of flour the strong, finely ground type will give better results in the bread maker.
page 9 Home Bakery • SALT 8 Salt adds to the flavour of the bread of course but it can also be used to slow down a particularly lively yeast. • BUTTER (or fat) 9 Enhances the flavour and makes the loaf softer. Alternatives to butter are margarine or olive oil. Avoid low fat spreads as these may be as little as 40% fat and will not have the same effect. • SUGAR 10 Sugar adds to the flavour of the bread and goes some way to making the crust go brown.
page 10 • OTHER INGREDIENTS Home Bakery cont. Things like cheese, milk and fresh fruit contain quite a lot of water, which will determine the look of the finished loaf. At first you can stick to dry substitutes like Parmesan cheese, dried milk or dried fruit. As you become more proficient with the machine you will instinctively know whether the dough looks too wet or too dry and can add flour or water during the process. Remember to consider the salt content of the ingredients you add.
page • 11 Home Bakery CHECK THE ACCESSORIES 15 At this point it might be a good idea to familiarise yourself with the bread maker and setting the controls. When you unpack your Home Bakery you should have the following items: 1 kneading blade 1 measuring cup. You can use this cup for measuring the liquid ingredients or you can use your own measuring jug as long as it’s graduated in ml. 1 measuring spoon.
page • THE CONTROLS 12 Home Bakery 16 START/STOP button. Starts the programme (of course). To stop the programme part way through you need to press and hold this button for 3 seconds. After which, the machine will reset to programme 1 (NORMAL). Time selector. For use when setting the delay timer (see section of timer operation) Crust control. Press to select crust colour between light, medium & dark. Note: Crust control is not available in all modes. PROG. Main selector control.
page 13 • THE PROGRAMMES Home Bakery 17 Please see below a summary of all the modes/programmes. DISPLAY FUNCTION 1. NORMAL. This is a good, general-purpose programme for white or brown bread. Most of the recipes use this programme. 2. RAPID bread setting. Uses shorter steps to make bread in a shorter time. Loaves made in this mode are usually smaller and more dense. 3. FRENCH.
Page 14 Home Bakery CYCLE CHART FOR MODEL ABM7 – all figures in hours/minutes BASIC 2LB 1.5LB 3:30 3:20 PREHEAT Motor is idle 20 17 QUICK 1:58 FRENCH 3:50 RAPID 1:52 5 22 3 W/WHEAT 2LB 1.5LB 3:40 3:30 40 37 CAKE 2:00 DOUGH 1:50 BAKE 1:00 JAM 1:00 Skip 22 Skip 15 45+ (heater on) Idle 20 (heater off) BREADMIX 2LB 1.5LB 3:20 3:09 22 11 STIRRING 3 3 3 3 3 3.5 3 Skip KNEAD 1 2 2 2 2 2 20.5 2 Skip KNEAD 2 Heater at 25°°c 13 Fruit signal at 2:57 (2lb) 2:50 (1.
Page • 15 HOW TO USE THE TIMER Home Bakery 19 The most common use for the timer is to make a loaf overnight so it will be ready in the morning. Many people also programme the timer so the loaf is ready when they get home from work. However you use the timer, it’s a lot easier to set than most video recorders! Once you have selected your desired programme, simply press the TIMER (up) button on the control panel and the figure on the display will increase by 10 minutes.
Page • 16 Home Bakery YOUR FIRST LOAF 20 Before we start, if you have skipped forward to this part of the book and not read the preceding pages like the rest of us then shame on you! You may be about to waste some flour! The following recipe is for a basic white loaf. Even if you do not usually eat white bread we strongly recommend you make this as your first loaf because it is easiest.
Page YOUR FIRST LOAF 17 (METHOD) Home Bakery 20 Method 1. Remove the bread pan from the machine. 2. Put the ingredients into the pan in the order they are listed above 3. When it comes to adding the yeast, make a small well in the flour and pour the yeast granules into it. This keeps the yeast dry until the process starts. 4. Put the bread pan into the machine, turning it clockwise to lock it into place. Close the lid: NOTE: the machine won’t work with the lid up! 5.
Page 18 • Frequently asked questions Home Bakery 22 PROBLEM CAUSE The motor did not run when I pressed START It’s not supposed to. All the programmes start with a pre-heat step that ensures all the ingredients are at the right temperature before the process starts. This is the signal to add other ingredients like fruit or nuts. Some of the recipes call for extra ingredients. Refer to the appropriate recipe for more information.
Page 19 Home Bakery • SUNKEN LOAVES cont. 22.1 2. The gas bubbles produced by the yeast are escaping! a. Remember the protein called gluten? (sec. 4). Dough without gluten is like water without soap; you cannot make bubbles in it. All the recommended white flour brands have sufficient gluten to make good dough. Other brands may not.
Page • 20 Home Bakery CLEANING 23 Bread Pan & Kneading Blade The most important thing when cleaning your Home Bakery is to keep the non-stick coating of the bread pan and kneading blade in good order. Never use metal utensils to remove loaves or cakes from the bread pan, as this will damage the non-stick coating. Avoid using strong detergents and don’t put the pan or kneading blades in the dishwasher.
Page • RESOURCES 21 Home Bakery 24 Barbara’s Kitchen For further information about the Gluten Free recipes used in this book contact: Barbara’s Kitchen. Tel: 01443 229304. You can also obtain XANTHAN GUM from here. Wrights Bread Mixes All of Wrights bread mixes give excellent results in the ABM6. Simply follow the recipe on the back of the packet & select BREAD MIX mode.
Page 22 Home Bakery Home Bakery Recipes ABM9 BASIC WHITE BREAD 2lb (use half these measures for 1lb loaf) Water 310ml Strong white flour 560g Salt 2 tsp Dried Milk (optional) 2 tbsp Sugar 2 tbsp Butter/oil 3 tbsp Dried sachet yeast 2 1/2tsp 1.5lb Water Strong white flour Salt Dried Milk (optional) Sugar Butter/oil Dried sachet yeast 260ml 460g 2 tsp 2 tbsp 2 tbsp 3 tbsp 2 1/2tsp Select NORMAL (1) programme for best results. For 1.5lb option press LOAF SIZE button.
Page 23 Home Bakery White Flour Recipes FRENCH BREAD This recipe will produce bread that has the light, crusty texture characteristic of French bread. 2lb (use half these measures for 1lb loaf) Water 310ml Strong white flour 560g Salt 2 tsp Dried Milk (optional) 2 tbsp Sugar 2 tbsp Dried sachet yeast 2 1/2tsp 1.5lb Water Strong white flour Salt Dried Milk (optional) Sugar Dried sachet yeast 260ml 460g 2 tsp 2 tbsp 2 tbsp 2 1/2tsp Select FRENCH (3) programme for best results.
Page 24 Home Bakery MILK LOAF In this recipe milk is used in place of the water. We do not recommend that you use the delay timer for this recipe as the ingredients may spoil before the process starts. 2lb (use half these measures for 1lb loaf) Milk 310ml Strong white flour 560g Salt 2 tsp Dried Milk (optional) 2 tbsp Butter/Oil 3 tbsp Sugar 2 tbsp Dried sachet yeast 2 1/2tsp 1.
Page 25 Home Bakery ITALIAN STYLE BREAD One of the most popular savoury bread recipes! This recipe requires ingredients to be added part way through the programme. Whenever heavier ingredients are called for such as chopped nuts or dried fruit etc, it is best to add these part way through the second kneading step. The reason for this is because we want these ingredients to retain their shape and to distribute evenly throughout the loaf.
Page 26 Home Bakery CINNAMON & RAISIN BREAD This recipe also requires ingredients to be added part way through the programme. See previous recipe for details. 2lb (use half these measures for 1lb loaf) Water 310ml Strong white flour 560g Salt 2 tsp Dried Milk (optional) 2 tbsp Butter/Oil 3 tbsp Sugar 2 tbsp Cinnamon 4 tsp Dried sachet yeast 2 1/2tsp 1.5lb Water Strong white flour Salt Dried Milk (optional) Butter/Oil Sugar Cinnamon Dried sachet yeast Add 50g of raisins at the beeps.
Page 27 Home Bakery SODA BREAD A non-yeast bread perfect for the QUICK programme but you can use the CAKE programme too if you wish. Add the following the bread pan: 350g white plain flour 350g plain wholemeal flour 2 tsp Bicarbonate of soda 1 tsp Salt 450ml buttermilk Set machine to RAPID or CAKE programme. BROWN & WHOLE MEAL/WHOLE WHEAT RECIPES For the purposes of these recipes you can consider whole meal and whole wheat flour to be the same thing.
Page 28 Home Bakery BASIC BROWN LOAF 2lb (use half these measures for 1lb loaf) Water 320ml Strong brown flour 560g Salt 2 tsp Dried Milk (optional) 2 tbsp Butter/Oil 3 tbsp Sugar (brown is best) 3 tbsp Dried sachet yeast 2 1/2tsp 1.5lb Water Strong white flour Salt Dried Milk (optional) Butter/Oil Sugar (brown is best) Dried sachet yeast 270ml 460g 2 tsp 2 tbsp 3 tbsp 2 tbsp 2 1/2tsp For this recipe you can either use the NORMAL (1) or WHOLE WHEAT (5) programmes.
Page 29 Home Bakery GRANARY LOAF 3lb Water Granary flour Salt Dried Milk (optional) Butter/Oil Sugar Dried sachet yeast 310ml 560g 2 tsp 2 tbsp 3 tbsp 2 tbsp 2 1/2tsp 2.5lb Water Granary flour Salt Dried Milk (optional) Butter/Oil Sugar Dried sachet yeast 260ml 460g 2 tsp 2 tbsp 2 tbsp 2 tbsp 2 1/2tsp Use the NORMAL (1) programme for this recipe.
Page 30 Home Bakery CAKES If you want to use smaller quantities than those shown here, you may need to stop the bake step early. If using a cake mix you should use a MINIMUM of 400g. Use the CAKE programme for all the recipes on this page. BASIC MADIERA CAKE Butter Caster sugar Eggs (medium) Self raising flour Vanilla essence Lemon juice Baking soda 280g 280g 4 460g 2 tsp 2 tbsp 2 tsp Use the CAKE programme for this recipe. We recommend that you chose the LIGHT crust setting for your first attempt.
Page 31 Home Bakery BREAD DOUGH The dough modes will perform the kneading some of the rising steps for you. When the dough is ready you perform the final rising outside the machine and bake in a conventional oven. PIZZA BASE Makes 2 x 12” bases Water Strong white flour Olive oil Strong wholemeal flour Sugar Salt Yeast 240ml 460g 2 tbsp 3 tbsp 1 tbsp 2 tsp 2 tsp Use the DOUGH programme. When the process is complete remove the dough from the bread pan and cut into two equal pieces.
Page 32 Home Bakery BAGELS Add ingredients to pan as per basic white bread recipe. You can substitute up to half the white flour for wholemeal or brown if you wish. Select DOUGH (7). When the process is complete proceed as follows: Cut the dough into 15-20 equal pieces and roll into balls. Make a 1” (2.5cm) hole in the middle to form a ring shape. Cover and allow to rise in a warm place for 30-40 minutes. Meanwhile bring 2 litres of water and 2 tbsp of sugar to a gentle boil.
Page 33 Home Bakery Next, cut the dough sheet into 8 triangular pieces (see drawing). Starting at the base of the triangle, roll each piece then turn each end in slightly to form the traditional croissant shape. Lay the 8 croissants on a baking tray giving each one as much room as possible. Remove to a warm place for 40-60 minutes to rise. Pre-heat oven to 200C (gas 6). Brush the top of each croissant with a beaten egg mixed with 2 tbsp milk. Bake for 10-12 minutes or until golden brown.
Page 34 Home Bakery WHEAT/GLUTEN/DAIRY FREE BREAD The Prima Home Bakery is not confined to wheat or yeast based bread. As mentioned earlier wheat – oats – rye and barley all contain GLUTEN and many people are intolerant to these flours. We would like to thank BARBARA’S KITCHEN for supplying us with the following recipes and information.
Page 35 Home Bakery Making your own bulk supply of flour This is how to make up a bulk supply of the flours that Barbara chose to use in her recipes. Any combination of gluten free flours allowed for your own intolerance can be used – but results will vary. Please keep your flour in the freezer/refrigerator.
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Page 37 Home Bakery 3lb WHITE-BROWN LOAF Dry ingredients Gently mix together in a bowl first – except the yeast 5 1 1 1 2 2 3 cups white rice flour cup potato starch flour cup tapioca starch flour (cassava) cup extra potato starch or tapioca starch tbsp xanthan gum tsp salt or dried herbs tbsp sugar 1 sachet dried yeast 2¼ tsp Wet ingredients 2 ½ 1 1 1½ large eggs at room temperature cup organic olive/sunflower/corn oil tsp cider vinegar (if allowed) cup soya/rice/goat/ewe/cow’s or allowed milk cups
Page 38 Home Bakery Apricot and almond bread Dry ingredients Mix together in a bowl first except the yeast 2 ½ ½ 2 1½ ½ 1 ¼ ½ ¼ cups white rice flour cup tapioca starch flour cup potato starch flour tsp xanthan gum tsp gluten-free mixed spice cup powdered milk (if using fresh see additional info) tsp salt cup sugar cup dried apricots (finely chopped after soaking) cup crushed almonds – or – 1 tsp almond essence Wet ingredients 3 2 1 2/3 1 large eggs at room temperature (beaten) ozs melted butter or al
Page 39 Home Bakery Banana and nut bread Dry ingredients 2 ½ ½ 2½ 1 ¼ 1/3 1/3 cups white rice flour cup tapioca starch flour cup potato starch flour tsp xanthan gum tsp salt cup powdered milk (if using fresh contact b-kitchen) cup sugar cup finely chopped nuts (if allowed) Wet ingredients 1 2 3 1 1 1 1/3 large or 2 small mashed bananas large eggs at room temperature (beaten) ozs melted butter or allowed margarine tsp cider vinegar if allowed tbs molasses/treacle cups of warm water – hand hot 1 packe
Page 40 Home Bakery Carrot and pineapple bread Dry ingredients 2 ½ ½ 2½ 1 ¼ ¼ 1 1 cups white rice cup tapioca starch flour cup potato starch flour tsp xanthan gum tsp salt cup powdered milk cup sugar tsp gluten-free mixed spice tsp gluten-free cinnamon Wet ingredients 1 ½ 2 3 1 1 1/3 cup finely grated carrot cup crushed unsweetened pineapple (tinned) plus juice large eggs at room temperature (beaten) ozs melted butter or allowed margarine/oil tsp cider vinegar (if allowed) cups warm water (hand hot)
Page 41 Home Bakery Ploughman’s loaf Dry ingredients Mix together in a bowl first except the yeast 2 cups white rice flour ½ tapioca starch flour ½ potato starch flour 2½ tsp xanthan gum 1 tsp salt ½ cup allowed powdered milk 2 tsp gluten-free prepared mustard 3 ozs fresh onion (minced) or onion powder to taste 1 cup strong grated cheese 2 ozs sugar Wet ingredients 3 3 1 1 1 large eggs at room temperature (beaten ozs melted butter or allowed margarine tsp cider vinegar (if allowed) 2/3 cup warm water ha
Page 42 Home Bakery Spiced apple loaf Dry ingredients 2 ½ ½ 3 1 ¼ ¼ ½ 1 cups white rice flour cup tapioca starch flour cup potato starch flour tsp xanthan gum tsp salt tsp gluten-free cinnamon cup sugar or maple syrup cup allowed powdered milk tsp apple spice (if able to obtain) grated rind of half a lemon 1 2 3 4 1½ large bramley apple-peeled and grated large eggs at room temperature (beaten) ozs melted butter or allowed margarine tsp cider vinegar (if allowed) cups of warm water – hand hot 1 packet
