12
Suggested recipes continued
WHOLEMEAL “LIGHT” BREAD (use the wholemeal programme)
2 1/4 cups (564 ml) wholemeal flour
1 1/8 cups (280 ml) strong fine plain white flour
1 tablespoon (15ml) vegetable cooking oil
3 teaspoons (15ml) dry yeast
1 teaspoon (5ml) salt
1 teaspoon (5ml) white sugar
1 1/3 cups (325ml) cool water (approximately 20 degrees C)
This recipe gives a lighter tasting loaf and uses both wholemeal and white flour.
GRANARY BREAD (use the basic or quick programme)
3 1/3 cups (845ml) granary flour
1 tablespoon (15ml) vegetable cooking oil
2 teaspoon (10ml) dry yeast
1 teaspoon (5ml) salt
1 teaspoon (5ml) white sugar
1 1/3 cups (325ml) cool water (approx. 20 degrees C)
This will make a granary loaf of approximately 750g.
MALT BREAD (use basic programme)
1 2/3 cups (425 ml) strong fine plain white flour
1 1/2 teaspoons (7.5ml) dry yeast
1 1/2 tablespoons (22ml) black treacle
1 1/2 tablespoons (22ml) malt extract
1/2 teaspoon (2.5ml) raisins (or any dried fruit)
2/3 cups (175 ml) cool water (approx. 20 degrees C)
Malt loaf is quite sticky and therefore you may need to use a wooden implement to remove the loaf from the pan.
BRIOCHE (use the cake programme)
1 2/3 cups (425 ml) strong fine plain white flour
2 medium eggs, beaten
2 teaspoons (10ml) dried yeast
1/2 teaspoon (5ml) salt
1-1/2tablespoons cool water (approx. 20 degrees C)
TOMATO BREAD (use the basic or quick programme)
3 1/3 cups (845 ml) strong fine plain white flour
2 tablespoons (30ml) olive oil
1/2 teaspoon (2.5ml) salt
30g sun dried tomatoes
1 cup (260ml) cool water (approx. 20 degrees C)
Firstly soak the tomatoes in a small amount of hot water for 15 minutes.
Drain (keep the water) and chop tomatoes into pieces. You can either add the chopped tomatoes at the
beginning of the programme (this will give a blended flavour to the final loaf) or you can add them mid-cycle (this
will result in pieces of tomato in the finished loaf. Use the water from soaking (made up to 260ml) to give more
flavour to the bread.
9
To Next Page
Loading...