Prima ABM8 - French Bread; Egg Bread

Page
24 Home Bakery
2001 ABM8 rev.0
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)
1.5lb
Water 310ml
Strong white flour 560g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Sugar 2 tbsp
Dried sachet yeast 2 1/2tsp
Water 260ml
Strong white flour 460g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Sugar 2 tbsp
Dried sachet yeast 2 1/2tsp
Select FRENCH (3) programme for best results. Remember LOAF SIZE option is not
available in this mode. The programme will work just as well with 2lb or 1.5lb loaf.
You can also use QUICK (2) setting if you want the bread to be ready in a shorter
time. The loaf will be a little smaller because the QUICK programme uses shorter
steps.
NOTE: there is no fat/oil in the French loaf
EGG BREAD
In this recipe 2 eggs are used in place of some 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)
1.5lb
Eggs 3
(make up to 310ml with water)
Strong white flour 560g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Sugar 2 tbsp
Butter/Oil 4 tbsp
Dried sachet yeast 2 1/2tsp
Eggs 2
(make up to 260 ml with water)
Strong white flour 460g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Sugar 2 tbsp
Butter/Oil 3 tbsp
Dried sachet yeast 2 1/2tsp
Method:
When adding the eggs, put them into a measuring jug then top up with
water to 310ml or 260ml according to which loaf size you are making. Use BASIC (1)
setting for best results. For 1.5lb option press LOAF SIZE button. You can also use
the QUICK (2) programme if you wish.