Using other recipes
The recipes in this book have been created in collaboration
with Allinson.
BRIOCHE
3/8 cup of butter (softened)
1 3/8 cups Allinson strong white
bread flour
1 x 7g sachet Allinson Easybake
yeast*
1/2 teaspoon salt
2 tablespoon sugar
2 eggs (beaten)
2 tablespoon milk
Set the setting to Dough. When the
breadmaker has finished, remove
the dough and knead for 10
minutes. Divide the dough into 8
pieces. Reserve one fifth of each
piece for the ball on top. Place
each brioche into a muffin tin.
Leave to prove until double in size.
Bake at 190/375/Gas mark 5 for
approximately 20 minutes.
ITALIAN POLENTA STICKS
1 1/8 cups water
1 teaspoon sugar
1 teaspoon salt
1 teaspoon honey
1/8 cup butter (softened)
5/16 cup polenta
3/8 cup pine nuts
3 cups Allinson soft grain strong
white flour
1 x 7g sachet Allinson Easybake
yeast*
Set the setting to Dough. When the
breadmaker has finished, remove
the dough, divide into two and
knead. Shape each piece into a
long loaf and place onto greased
baking sheets. Leave to rise until
double in size. Bake at
190/375/Gas mark 5 for 25
minutes. Dust lightly with more
softgrain flour.
WHEATY YOGHURT BREAD
3/4 cup water
1 tablespoon skimmed milk
powder
2 tablespoons honey
1 tablespoon sugar
1 tablespoon salt
1/2 cup natural yoghurt
1 tablespoon vegetable oil
3 cups Allinson country grain
strong brown flour
1/8 cup Allinson wheatgerm
1 teaspoon Allinson Easybake
yeast*
Set the setting to basic.
1 2 3
If you would like further
information on
breadmaking please
call the Allinson Baking
Club on:
(0870 240 2237) and
ask for a factsheet or
visit their website at
www.allinsonbaking.com
The recipes shown
opposite should only
be used as a guideline
and may need to be
adapted.
i
Information
*NOTE: We recommend you
use only Easybake yeast - a
combination of dried yeast
and the bread improver
Vitamin C (Ascorbic Acid).
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