21
g
RECIPES FOR JAM (7)
BREAD MIXES (8)
Follow the information for bread mixes on the bread mix packet. Some brands of bread mixes
recommend the use of the basic programme setting. Our bread mix programme (8) has been
specially developed to achieve the best results from packet bread mix.
There are 2 types of bread mixes currently available.
1 Just add water.
These mixes are complete and they have all the necessary ingredients provided, even the yeast. You
only add water.
• IMPORTANT: Follow the packet instructions as some mixes contain more than the normal amount of
yeast, which could over rise in the pan. Use 3 cups of mix maximum.
• These mixes are more prone to over-rising and collapsing when the weather is hot and humid. Since
these mixes are complete, we cannot advise how to adjust, as with our own recipes. Bake in the
coolest part of the day, use water between 21-28°C.
2 Just add flour and water
These mixes have the necessary ingredients in separate sachets.
Remember strong white bread flour is required. A packet of this mix will produce a 700g (1.5 lb.)
RECIPES FOR SPECIALITY BREADS (9)
Malt loaf
1½ lb 2 lb
Use setting 9 Speciality
Sultanas* ½ cup ¾ cup
Fast action yeast 1 tsp 1¼ tsp
Plain flour 3 cup 4 cup
Malt extract 2 tbsp 3 tbsp
Black treacle 1½ tbsp 2½ tbsp
Sunflower oil 2 tbsp 3 tbsp
Salt 1 tsp 1 tsp
Water 1 cup 1¼ cup
*Place in the fruit and nut dispenser or add when the beeper sounds if your model does not have a fruit
and nut dispenser.
RECIPES FOR GLUTEN FREE (10)
Gluten free breads are yeast leavened breads, where Gluten a protein part of the wheat (also found in Oats,
Barley and Rye) is removed.
The bread is excellent on the day it is made, but with all Gluten free breads when one day old or more it will
need ‘refreshing’. 2 slices placed in a microwave
fo
r 10-15 seconds will usually do this. Any remaining fresh
bread can be frozen for storage. To store Gluten free bread (or any bread) slice the bread, re-assemble the
slices back together, wrap the assembled loaf in aluminium foil and place it in a plastic bag. Store in the
freezer until required. .
Due to the nature of gluten free dough, it may be necessary to help ensure the ingredients are
mixed correctly during the first kneading process.
To do this, open the lid during the first kneading process (when the icon is displayed on
screen) and scrape any unmixed ingredients which may have become stuck to the side of the
baking pan down in to the mixture.
Do this using a wooden or plastic spatula to avoid damaging the non-stick coating on the pan.
Gluten free sun dried tomato loaf
1½ lb
Use setting 10 Gluten free
Yeast 1 tbsp
Doves farm gluten free white bread flour 3¼ cups
Salt 1 tsp
Oil from antipasti 1 tbsp
Sun dried tomatoes (antipasti) 50g
Sun dried tomato paste 1 tbsp
Honey 1½ tbsp
Lemon Juice 2 tsp
Milk 5 tbsp
Buttermilk 284ml
Eggs 3
RECIPES FOR FASTBAKE SMALL (11)
Fastbake small white
1½ lb
Use setting 11 Fastbake
Fast action yeast 3 tsp
Strong white bread flour 3 cup
Sunflower oil 2 tbsp
Sugar 4 tsp
Salt 1 tsp
Skimmed milk powder** 2 tbsp
Water 1¹⁄
8
cup
RECIPES FOR FASTBAKE LARGE (12)
Fastbake large white
2lb
Use setting 12 Fastbake
Fast action yeast 3 tsp
Strong white bread flour 4 cup
Sunflower oil 3 tbsp
Sugar 5 tsp
Salt 1½ tsp
Skimmed milk powder** 3 tbsp
Water 1½ cup
RECIPES FOR PIZZA DOUGH (14)
Pizza base
Use setting 14 Pizza dough
Fast action yeast 2 tsp
Strong white bread flour 3 cup
Oil 3 tbsp
Salt ½ tsp
Sugar 2 tbsp
Water 1 cup
Method
1 Pre-heat oven.
2 Shape into a flat round shape. Place on a greased baking tray. Brush lightly with oil.
3 Cover for 15 minutes and allow to rise.
4 Add your desired topping.
5 Bake at approx 200°C (400°F, gas mark 6) until golden brown.
**If skimmed milk not available, it can be omitted (from the recipe).
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