User Manual

9
RECIPES
• The recipes in this booklet have been designed specially for this breadmaker.
• If you want to experiment, use the recipes as a guide, but vary the ingredients, vary the
quantities, taste the results. Keep notes. Write down what changes you make, and you’ll
build up a range of recipes which suit your taste. Keep notes of the not-so-successful ones
too so you know what not to do next time.
• You’ll find it’s best to change only one ingredient at a time – if you change more than one,
you won’t know which one was responsible for the effect you got.
• If you already have bread recipes, or find recipes in other publications, compare them with
the recipes given here, to find out which program to try first, then experiment for the best
results.
• Be careful with quantities when using other recipes. For the first trial, don’t fill the loaf tin
above about a quarter full, certainly not as much as a third full. If you overfill it, the rising
bread may push the lid off.
USING THE RECIPES
• Measure everything accurately.
• Weigh water and other liquids (1g=1ml). This is more accurate than using a measuring jug.
• Dried milk should be dried skimmed milk.
• Use new, unopened, sachets of dried yeast – check the “best before” dates.
• Unless the recipe specifically says, use flour marketed as “strong flour” or “bread-making
flour” – ordinary flour won’t work.
• Don’t open the lid unless you absolutely have to – then close it again.
• Put the ingredients into the loaf tin in the correct order. The ingredients are numbered to
help you.
Basic (Program 1)
Step Ingredient
i 500g j 750g k 1kg
1 Water 200g 300g 400g
2 Olive oil 1 tbsp (15g) 1 tbsp + 1 tsp (20g) 2 tbsp (30g)
3 Salt 1 tsp (8g) 1½ tsp (12g) 2 tsp (16g)
4 Caster sugar 1 tbsp (15g) 1 tbsp + 1 tsp (20g) 2 tbsp (30g)
5 Dried milk powder 1 tbsp (7g) 1½ tbsp (10g) 2 tbsp (14g)
6 Strong white bread flour 300g 450g 600g
7 Yeast 1½ tsp (4g) 1¾ tsp (5g) 2½ tsp (7g)
Note: The program will beep after 22 minutes to remind you to add nuts, raisins, etc. to your
breadmaker if your are using them in your recipe.
French (Program 2)
Step Ingredient
i 500g j 750g k 1kg
1 Water 200g 300g 400g
2 Salt 1 tsp (8g) 1½ tsp (12g) 2 tsp (16g)
3 Sugar 1 tbsp (15g) 1 tbsp + 1 tsp (20g) 2 tbsp (30g)
4 Strong white bread flour 300g 450g 600g
5 Yeast 1½ tsp (4g) 1¾ tsp (5g) 2½ tsp (7g)
recipes