Prima Waffle Iron ABM 7 User Manual

page 1

Home Bakery

Instruction Manual & Recipes

ABM 7

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page 3

Home Bakery

PLEASE KEEP THE BOX AND PACKAGING

THE PACKAGING IS SPECIALLY DESIGNED TO TRANSPORT THE APPLIANCE SAFELY. IF YOU

EVER NEED TO RETURN THE UNIT FOR A SERVICE IN THE FUTURE THERE IS A GOOD

CHANCE IT WILL ARRIVE DAMAGED IF ANY OTHER TYPE OF PACKAGING IS USED.

• Important safety information^.

Please read & retain for future reference.

• Please read through all the instructions before using the bread maker.

• Be sure to use suitable mains supply 220-240V ~ AC

• DO NOT touch hot surfaces during operation.

• DO NOT allow children to operate this machine unsupervised.

• NEVER place hands/fingers into the bread pan whilst the machine is in

use.

• DO NOT immerse plug, cord or base in water or other liquids.

• DO NOT use the bread maker outdoors

• KEEP the bread maker at least 50mm away from walls or any other

objects when in use.

• ALWAYS unplug the appliance when not in use or before cleaning.

• ALWAYS use on an even surface & check that the rubber feet have a

secure grip.

• DO NOT allow power cord to hang over edge of counter or work

surface.

• ALWAYS use two hands when moving the machine.

• CLEAN the outside of the bread maker with a damp cloth only. The

bread pan should be cleaned after each use with mild detergent

solution, rinsed and dried thoroughly.

• IF the unit is dropped or becomes damaged in any way, do not use but

call Prima Service first (number at back of book).

THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY

PLEASE SAVE THESE

INSTRUCTIONS

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Home Bakery

• ABOUT BREAD

Bread is one of the oldest foodstuffs we know. Soon after

humans first learnt to plant seeds, bread became the staple

food of many cultures world wide. Since then each culture has

developed it’s own method of making bread using local

ingredients and processes unique to them. This trend continues

today. Even pre-packed supermarket bread differs in taste and

texture from country to country. No matter how varied the

range of breads on offer in bakers shops or supermarkets,

there is nothing quite like the warm fragrance and taste of

fresh home-made bread.

J ust a few of the ingredients available from local shops & supermarkets

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Home Bakery

• ABOUT BREAD MAKERS

With the continued success of the Prima Home Bakery it is

nice to know that technology is actually helping to preserve

the art of home bread making for generations to come.

Like most kitchen appliances, your bread maker is a labour-

saving device. The principal benefit is that all the kneading,

rising and baking is performed within a space saving, self-

contained unit. Your Prima Home Bakery will easily produce

superb loaves time and again provided the user follows the

instructions and understands a few basic principles. Unless you

enjoy eating breeze blocks, it is not wise to expect the

machine to think for you. It cannot tell you that you’ve

forgotten the yeast or that the flour was the wrong type or

measured incorrectly.

Prima ABM7

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Home Bakery

• INGREDIENTS

The most important part of the bread making process is the

wise selection of ingredients. You and your Prima Home Bakery

will produce outstanding results with the right ingredients. J ust

apply this simple rule: Best ingredients - best results, poor

ingredients - poor results. For example; if good yeast, good

flour and cold water were thrown together and mixed in an old

bucket the mixture would still rise! Nothing the bread maker

does will prevent the dough from rising so if your loaf does not

rise it is most unlikely that the bread maker is to blame. It is

probably due to the ingredients. In order to save you time we

have included information on each major element used in the

making of bread which will enable you to obtain perfect results

first time every time. See the appendix at the end of this book

for a list of suppliers of quality ingredients.

• FLOUR

In bread making the most important element in the flour is the

protein called gluten, which is the natural agent that gives the

dough the ability to hold its shape and retain the carbon

dioxide produced by the yeast. The term ‘strong flour’ means

that it has a high gluten content. It has probably been milled

from hard wheat and is particularly suitable for bread making.

In the UK the taste and gluten content of flour varies with each

brand. At Prima we use Allinsons Strong White, Strong Brown

or Wholemeal flour for product testing because it gives

consistently good results. Other good brands are Sainsbury’s

own brand, Hovis bread machine flour or McDougals strong

white flour. Safeway’s own brand of bread flour is also quite

good. You may wish to approach your local mill for flour. If

you do, be sure to specify that you require a fine ground flour

with a high protein content if you want light well-risen loaves.

See the appendix at the end of this book for suppliers of good

quality flour.

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Home Bakery

•

BROWN FLOUR (or FARMHOUSE FLOUR)

Brown flour contains about 85% of the wheat kernel. Much of

the bran part of the wheat kernel has been removed. Loaves

made with all brown flour tend to be smaller than white loaves

due to the lower gluten content but there tends to be more

flavour and texture to brown loaves. When buying this type of

flour the strong, finely ground type will give better results in

the bread maker.

•

WHOLEMEAL OR WHOLE-WHEAT FLOUR

This type of flour contains all of the original wheat kernel

including the bran; the tough outer skin of the wheat which is

an excellent source of fibre. As with the brown flour, you

should specify a strong fine ground variety when using your

bread maker. The bran in the wholemeal flour inhibits the

release of gluten so wholemeal loaves tend to be smaller and

more dense than white loaves. However, the flavour is superb

(try the honey wholemeal recipe). Your Prima Home Bakery has

a special process for wholemeal bread, which devotes more

time to the kneading and rising processes.

• YEAST

Yeast is the living organism that multiplies in the dough. It

produces the carbon dioxide bubbles that make the dough rise.

For bread making machines it is best to use the ‘Easy Blend’

dried yeast that comes in sachets. This yeast does not rely on

sugar in order to ferment so it is easier to reduce the sugar

content of your loaf without any adverse effects. Good brands

of dried yeast are Homepride, Sainsbury’s, Hovis (7g sachet) or

McDougals. Other supermarket own brands also give

satisfactory results. Avoid yeast in tubs or tins as these tend

to perform less well once opened. Sachet yeast is very

sensitive to moisture so do not store part used sachets for

more than a day.

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Home Bakery

• SALT

Salt adds to the flavour of the bread of course but it can also

be used to slow down a particularly lively yeast.

• BUTTER (or fat)

Enhances the flavour and makes the loaf softer. Alternatives to

butter are margarine or olive oil. Avoid low fat spreads as

these may be as little as 40% fat and will not have the same

effect.

• SUGAR

Sugar adds to the flavour of the bread and goes some way to

making the crust go brown. Note: Most sachet yeasts do not

rely on sugar to become active.

• WATER

Use soft water if you can but your Prima Home Bakery will still

make good bread with hard water. There is often much debate

on what temperature the water should be. The answer is

simple. If you put your hand in the water and it feels cool then

it’s fine. There is no need to warm the water first. If you’re

worried the water may be too cold from the tap just leave it to

sit for an hour in the kitchen before you use it. Making the

water warm could kill the yeast prematurely. The Prima Home

Bakery takes the guesswork out of bread making.

• OTHER INGREDIENTS

Other ingredients could mean anything from dried fruit, cheese,

eggs, nuts or yoghurt to other cereals like rye flour, corn meal

or any number of herbs and spices. It’s up to you. There are a

couple of things to consider for best results. Always be aware

of the moisture content and adjust accordingly.

Cont.

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Home Bakery

• OTHER INGREDIENTS

cont.

Things like cheese, milk and fresh fruit contain quite a lot of

water, which will determine the look of the finished loaf. At

first you can stick to dry substitutes like Parmesan cheese,

dried milk or dried fruit. As you become more proficient with

the machine you will instinctively know whether the dough

looks too wet or too dry and can add flour or water during the

process. Remember to consider the salt content of the

ingredients you add. Salt can slow down the yeast.

Finally, as a rule of thumb, if the added ingredients are wet like

yoghurt or powdered like dried herbs they can go into the

mixture at the start of the process. For things like nuts or dried

fruit there is a time during the process where the machine will

beep to let you know it’s time to add these to the dough

mixture. Refer to the CYCLE TIME table so you know when to

expect the beep.

• ENVIRONMENT

Last but not least of the ingredients is the environment in

which the bread is made. The Prima Home Bakery will work

well in a wide range of temperatures but there could be a

difference of 15% in loaf size between a very warm room and

a very cold room. Do not site your bread maker in a draughty

part of the house. The machine will offer some protection to

the dough against draughts but it does have limits. If the

humidity in the room is high this too could affect the loaf. As a

general rule, if the room is comfortable for you it will be

comfortable for your bread maker.

• STORING YOUR BREAD

Homemade bread contains no artificial preservatives. However,

if you store the bread in a clean, air-tight container in the

refrigerator it should keep for 5-7 days. The bread is also good

to freeze but allow finished loaves to go cold before placing

into a polythene bag and storing in the freezer.

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Home Bakery

• CHECK THE ACCESSORIES

At this point it might be a good idea to familiarise yourself with the bread

maker and setting the controls.

When you unpack your Home Bakery you should have the following items:

4 kneading blades, (2 large & 2 small). This represents 2 sets of blades,

each set comprising one small & one large kneading blade. Keep the spare

set in a safe place.

1 measuring cup. You can use this cup for measuring the liquid

ingredients or you can use your own measuring jug as long as it’s

graduated in ml.

1 measuring spoon. The quantities of sugar, oil & some other ingredients

in these recipes are based upon this metric tablespoon (15ml – large end)

and metric teaspoon (5ml – small end)

This book. ...which you wouldn’t be reading if it wasn’t included of

course!

Open the lid & familiarise yourself with removing & replacing the bread

pan. Note that the pan must be properly inserted into the machine before

the drive cogs can make proper contact with the kneading shafts. Next,

insert the kneading blades (1 large & 1 small). It doesn’t matter which

way round they go. As you place them over the kneading shaft, rotate

them until they lock into place.

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page 11

Home Bakery

• THE CONTROLS

1. START/STOP button. Starts the programme (of course). To stop

the programme part way through you need to press and hold this

button for 3 seconds. After which, the machine will reset to

programme 1.

2. Time selector. For use when setting the delay timer (see section of

timer operation

3. Colour. Press to select crust colour between light, medium & dark.

The arrow on the display (6) will point to the colour you have

selected. NB: crust colour cannot be changed in ‘Bread Kit’ mode.

4. Loaf size. Select between 1.5lb and 2lb loaf size. The small arrow

will move to indicate your current selection.

5. Select. Main selector control. Press to cycle through each

programme. The programme number is shown on the display (6)

6. Display. Shows time remaining, programme selected, crust colour

and loaf size.

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page 12

Home Bakery

• ^{LET’S PRESS SOME BUTTONS!}

Connect the machine to the mains for the first time & see the following

display:

This indicates that the BASIC programme (1) for the 2LB loaf at MEDIUM

crust is selected. The process time is 3 hours 30 minutes.

Press the SELECT button once. The display will look like this:

This indicates that the QUICK programme (2) is selected. The process

time has decreased to 1hour 58 minutes. And the MEDIUM crust colour is

selected. NOTE: The loaf size option is not available in quick mode. If you

press the COLOUR button the arrow indicating the crust colour selection

will move across and point to DARK, indicating that dark crust is selected.

Pressing again will move the arrow to the LIGHT setting. Press once more

and the arrow will go back to the MEDIUM setting.

Feel free to press some more buttons to familiarise yourself with the

control interface.

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page 13

Home Bakery

• ^{THE PROGRAMMES}

Please see below a summary of all the other modes/programmes.

DISPLAY

FUNCTION

1. BASIC. This is the programme

shown when the machine is first

switched on. This is a good, general-

purpose

programme for white or brown bread.

Most of the recipes use this

programme.

2. QUICK bread setting. Uses shorter

steps to make bread in a shorter

time.

Note: Loaf size is not available in this

mode.

3. FRENCH. This setting is slightly

longer than the BASIC programme

due to the extra kneading and rising

time required to give the loaf a ‘airy’

texture characteristic of French

bread. (Does not come out in sticks!)

NOTE: Loaf size cannot be altered in

this mode.

4. RAPID. This mode is similar to the

QUICK programme in that the steps

are shorter for a faster process time.

NOTE: Loaf size cannot be altered in

this mode.

Quick mode is good for the gluten-

free recipes.

5. WHOLE WHEAT. This mode

spreads the kneading and rising steps

to give better results with the low

gluten content whole wheat/whole

meal flour.

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Home Bakery

• ^{PROGRAMMES cont.}

DISPLAY

FUNCTION

6. CAKE. Programme for making

cakes. Note: The crust colour

control is available in this mode.

7. DOUGH. Performs all the steps

of kneading and rising but omits the

bake cycle. Note: Crust colour

control and loaf size selection are

not available.

8. BAKE. Stand-alone bake cycle.

Good for baking pre-made dough

etc.

9. J AM. Mixing and heating

programme ideal for jam making.

10. BREAD KIT. Programme

specially designed for pre-packed

bread mixes.

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Page 15

Home Bakery

CYCLE CHART FOR MODEL ABM7 – all figures in hours/minutes

BASIC

1.5LB

QUICK

1:58

FRENCH

RAPID

1:52

W/WHEAT

CAKE

2:00

DOUGH

1:50

BAKE

1:00

JAM

1:00

BREADMIX

2LB

3:30

3:50

2LB

3:40

1.5LB

3:30

2LB

3:20

1.5LB

3:09

3:20

PREHEAT

Motor is

idle

Skip

3.5

Skip

STIRRING

KNEAD 1

45+

(heater on)

Idle

20.5

Skip

(heater off)

KNEAD 2

Heater at

25°c

Fruit

signal at

1:33

Fruit

signal at

3:12

Fruit signal at

2:57 (2lb)

2:50 (1.5lb)

No fruit

signal

Fruit signal at 2:47

(2lb)

N/A

Fruit signal at

2:45 - both loaf

sizes

2:37 (1.5lb)

RISE 1

Heater

on/off @

25°C

Skip

RISE 2

RISE 3

BAKE

Skip

N/A

80 plus 16

mins idle

time

Skip

KEEP

WARM

Not incl’d

in total

time

Skip

TIMER

13HR

N/A

13HR

N/A

13HR

N/A

13HR

N/A

13HR

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Page 17

Home Bakery

• HOW TO USE THE TIMER

The most common use for the timer is to make a loaf overnight so it will be ready in

the morning. Many people also programme the timer so the loaf is ready when they get

home from work. However you use the timer, it’s a lot easier to set than most video

recorders!

Once you have selected your desired programme, simply press the TIME (up) button on

the control panel and the figure on the display will increase by 10 minutes. This way

you can delay the end of the programme to suit your requirements. The important thing

to remember is that whatever the display reads is the time from pressing START to

when the loaf will be ready.

For example: After selecting the required programme, if you keep pressing the TIME

button until the display reads 5:00 then press START it will be 5 hours before the loaf

is ready. If you press the TIME (up) button some more and the display reads 8:10 then

(you’ve guessed it) the loaf will be ready in 8 hours and 10 minutes.

To save wear & tear on your index finger you can press & hold the TIME (up/down)

buttons to scroll quickly to your desired setting.

NOTES:

• ^{The maximum time you can select is 13:00.}

• ^{Once you have pressed START you cannot alter the timer.}

• ^{If you need to reset the timer press START/STOP button for 3 seconds and the}

machine will reset, after which you can re-select your programme and delayed time

accordingly. NB. You should not do this if the process is past the first kneading.

• ^{Do not use perishable ingredients like milk or eggs when using the delay timer as}

these will spoil whilst sitting in the bread pan.

• ^{You cannot reduce the delayed time to less than the process time.}

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Page 18

Home Bakery

• YOUR FIRST LOAF

Before we start, if you have skipped forward to this part of the book and not read the

preceding pages like the rest of us then shame on you! You may be about to waste

some flour!

The following recipe is for a basic white loaf. Even if you do not usually eat white

bread we strongly recommend you make this as your first loaf because it is easiest. It

will give you a good feel for the machine and when you remove your perfect loaf you’ll

want to show it off to your friends or relatives who invariably waste no time at all in

eating it!

Follow the steps in the exact order shown on the next page. The illustrations should

help you stay on the right track. You will need the following ingredients to hand:

Water

250ml

Strong white bread flour

Butter or margarine

Sugar

460g

2tbps

2tbsp

Salt

2 tsp (NOT tbsp!)

2½ tsp (usually 1 full 7g sachet)

Yeast (sachet type)

This will make a 1½ lb loaf

Use good kitchen scales to measure the flour. Use the measuring

cup provided for the liquid or, if you prefer, any measuring jug

that’s calibrated in ml.

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Page 19

Home Bakery

Tip: When measuring the water and the flour it is a good idea to check your

measurement twice to make sure you are adding the right amount. Model illustrated is

ABM6.

• METHOD

20.1

3. ADD THE WATER FIRST. THIS IS VERY

IMPORTANT.

1. REMOVE BREADPAN FROM

MACHINE BY HOLDING BOTH

SIDES AND PULLING UPWARDS

2. FIT THE KNEADING BLADES. 1 LARGE

& 1 SMALL – MAKE SURE THEY’RE

FITTED PROPERLY OVER THE SHAFTS

OR THEY WON’T MIX THE DOUGH

5. ADD THE SUGAR USING THE SPOON

PROVIDED. IT IS BEST TO PUT THE

SUGAR IN ONE OF THE CORNERS OF

THE BREADPAN.

4. ADD THE FLOUR AND ENSURE

THAT IT COVERS THE WATER AS

MUCH AS POSSIBLE.

6. ADD THE BUTTER/MARGARINE

9. POUR THE YEAST INTO THE HOLE. THIS

KEEPS THE YEAST DRY & AWAY FROM THE

SALT.

7. ADD THE SALT, PREFERABLY

NEAR AN EDGE OR IN A CORNER

8. MAKE A SMALL HOLE IN THE FLOUR

WITH YOUR FINGER, AWAY FROM THE

SALT, BUT NOT DOWN TO THE WATER.

Notes:

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Page 20

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• METHOD cont.

20.1

11. CLOSE THE LID & SELECT BASIC MODE (1) IF YOU’VE J UST SWITCHED ON

THE MACHINE THE BASIC MODE WILL BE SELECTED ALREADY. THE DISPLAY

SHOULD READ AS SHOWN ABOVE. PRESS THE LOAF SIZE (4) BUTTON SO THE

SMALL ARROW IS POSITIONED UNDER THE 1.5LB SETTING. PRESS START

10. PLACE THE BREADPAN INTO THE

MACHINE & ENSURE IT LOCKS FIRMLY

INTO PLACE.

12. THE MOTOR DOES NOT RUN RIGHT AWAY THE FIRST STEP IS PREHEAT. THIS IS WHERE THE MACHINE

BRINGS THE PAN AND IT’S INGREDIENTS UP TO ROOM TEMPERATURE BEFORE THE PROCESS STARTS.

13. CHECK THE DOUGH 5-10

MINUTES INTO THE KNEADING – IT

SHOULD LOOK SOMETHING LIKE THIS.

15. REMOVE THE LOAF FROM THE PAN

AS SOON AS POSSIBLE. THE BEST WAY

TO DO THIS IS TO TURN THE PAN UPSIDE

DOWN AND SHAKE IT GENTLY WHILE

SUPPORTING THE LOAF.

14. WHEN THE PROCESS IS

COMPLETE THE DISPLAY TIME WILL

READ ZERO. YOU CAN NOW

REMOVE YOUR FINISHED LOAF. USE

OVEN GLOVES OR A THICK TEA

TOWEL TO REMOVE - THE BREAD

PAN WILL BE VERY HOT!

LEAVE TO COOL ON A WIRE TRAY FOR AT

LEAST 20 MINUTES BEFORE SLICING.

If the loaf proves difficult to remove try turning the small drive pegs under the pan.

This will loosen the kneading blade slightly and allow for easier removal of the loaf.

TIP: It’s common, after a few uses for the kneading blades to consistently stay on the

drive shaft rather than come out in the loaf. If you find the kneading blades are firmly

fixed to the shaft, don’t worry – most people leave them there because there’s less

chance of losing them that way! If you really must remove the blades, fill the pan with

warm water (just covering the blades) and leave to soak for an hour.

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Page 21

Home Bakery

• HOW DID IT TURN OUT?

If you followed the steps on the previous pages you should have a loaf that looks and

tastes great. If not then the following information should help you identify what went

wrong. If you have a failed loaf at any time in the future you can guarantee that the

reason is here in these next few paragraphs.

• Frequently asked questions

PROBLEM

CAUSE

The motor did not run It’s not supposed to. All the programmes start with a pre-heat step that

when I pressed START

ensures all the ingredients are at the right temperature before the process

starts.

The machine beeped part This is the signal to add other ingredients like fruit or nuts. Some of the

way through the process.

recipes call for extra ingredients. Refer to the appropriate recipe for more

information.

I tried to make another loaf The machine must be allowed to cool thoroughly before another loaf can

straight after the first but be made. The machine will show the word H:HH on the display panel until

the process wouldn’t start.

it has cooled properly.

What does the ‘keep warm’ The Keep Warm function prevents condensation from forming on the loaf

sign mean when the loaf is after the bake cycle has finished. You can remove the loaf during the

finished?

What if the power is The ABM7 will resume from where it left off as long as the power is

interrupted accidentally restored within 30 minutes. After this, it is likely that the ingredients will

during the process? have spoiled anyway.

Keep Warm period then press START/RESET button to reset the machine.

• PROBLEMS? Sunken loaves.

22.1

Typically, what happens is the dough will rise very well then sinks just as the baking

process starts. Most of the time, this is because the dough was not strong enough.

Whilst the yeast is still producing gas a weak dough will maintain a good shape but

once the yeast is killed by the baking process, the loaf can sink under it’s own weight.

1. The mixture is too wet causing weak dough.

a. Too much water/not enough flour. This will make the dough sloppy. Check

the pictures on the previous page. The dough should be soft but firm.

b. Use the recommended brands of flour and yeast at first. Other brands may

need some adjustment to the ingredients. Some types of flour absorb less

water than those recommended. In this case add an extra 50g of flour to

make the dough thicker.

c. You’re not using ordinary plain flour are you?

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Page 22

Home Bakery

• SUNKEN LOAVES cont.

22.1

2. The gas bubbles produced by the yeast are escaping!

a. Remember the protein called gluten? (sec. 4). Dough without gluten is like

water without soap; you cannot make bubbles in it. All the recommended

white flour brands have sufficient gluten to make good dough. Other brands

may not. If you are using whole meal, brown or bread flour from other

sources, you may obtain better results with the WHEAT setting as this

provides the extra kneading required to release the gluten.

3. The yeast is dead or has gone off.

a. If you use warm water the yeast may be exhausted before the rising process

is complete. Tap water is usually fine. Be extra careful that the yeast does not

come into contact with the water before the mixing process starts. This is

particularly important when using the timer.

b. Check best before date on yeast sachet. If it is close to expiry it would be

best to buy some more.

c. Avoid using yeast from sachets that are already opened. Use a new sachet

every time.

•

MY LOAF DID NOT RISE!

22.2

Many of the reasons why bread doesn’t rise are outlined above. But first, let us

eliminate the obvious:

a. Whole meal & brown loaves seldom rise as well as white.

b. You did put the yeast in didn’t you? It’s easy to forget.

c. A common error is mistaking teaspoons of salt for tablespoons. The yeast will

not work well if you put too much salt in.

d. Both the flour and the yeast must be in good condition.

e. The mixture may have been too dry. Add 1 tablespoon of water to the

mixture if necessary.

f. If you feel that the yeast should be increased then only add an extra ½ tsp.

• THE LOAF ROSE TOO HIGH AND STUCK TO THE LID!

22.3

Usually caused by too much yeast, too much water or flour, or forgetting to add the

salt. Salt keeps the yeast in check – without it the yeast can cause the loaf to over-

rise.

Remember: Nothing the machine does will prevent good dough from

rising properly

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Page 23

Home Bakery

• CLEANING

Bread Pan & Kneading Blades

The most important thing when cleaning your Home Bakery is to keep the non-stick

coating of the bread pan and kneading blades in good order. Never use metal utensils to

remove loaves, cakes or jam from the bread pan, as this will damage the non-stick

coating.

Avoid using strong detergents and don’t put the pan or kneading blades in the

dishwasher. The strong detergent used in dishwasher tablets or liquids can damage the

non-stick coating in the long term. If you can get away with just using water to clean

the pan then just use water.

After making a loaf a simple wipe round the pan with a damp cloth should be

sufficient. If necessary, you can part fill the pan with water and leave it to soak for an

hour (but no longer) to release any stubborn dough/bread fragments.

After making a cake or jam it is very likely that the bread pan will need to be soaked.

However, avoid immersing the whole pan in water as this may damage the seals under

the kneading blade shafts. The best method is to simply fill the pan with water, leave

to soak for an hour then wipe round with a cloth. J am can be particularly stubborn so

use hot water and a tiny amount of washing up liquid if absolutely necessary.

The oven

Since most of the ingredients are loaded into the bread pan away from the oven it

should not need to be cleaned too often. However, if you have an accidental spill or

overflow, wait for the oven to cool completely then wipe round with a damp cloth

moistened with a mild detergent solution then wipe dry.

The Machine

A simple wipe with a cloth moistened in a mild detergent solution should be sufficient.

IN ALL CASES ALWAYS ENSURE THAT THE MACHINE IS COLD AND

DISCONNECTED FROM THE MAINS SUPPLY BEFORE CLEANING

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Page 24

Home Bakery

• RESOURCES

Barbara’s Kitchen

For further information about the Gluten Free recipes used in this book contact:

Barbara’s Kitchen. Tel: 01443 229304. You can also obtain XANTHAN GUM from

here.

Wrights Bread Mixes

All of Wrights bread mixes give excellent results in the ABM6. Simply follow the recipe

on the back of the packet & select BREAD MIX mode.

For more information about Wrights products call: 0800 0640100

Marriages

Marriages make an excellent range of flours, mostly available in health food shops. If

you experience any difficulty in obtaining this flour contact them on: 01245 354455

Claybrooke Mill

If you want to buy gluten to use as a natural additive for low protein flours such as

whole meal, Claybrooke was the only place we could find. Their number is: 01455

202443

One of the very best resources for additional recipes, hints & tips is the Internet of

course. There are sites with literally thousands of bread maker recipes that can easily

be adapted for your machine.

Start at:

www.p r i m a -international.com

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Page 25

Home Bakery

Recipes

ABM7

BASIC WHITE BREAD

2lb (use half these measures for 1lb loaf)

1.5lb

Water

Strong white flour

Salt

310ml

560g

2 tsp

Water

Strong white flour

Salt

260ml

460g

2 tsp

Dried Milk (optional)

Sugar

Butter/oil

2 tbsp

3 tbsp

2 1/2tsp

Dried Milk (optional)

Sugar

Butter/oil

2 tbsp

3 tbsp

2 1/2tsp

Dried sachet yeast

Select BASIC (1) programme for best results. For 1.5lb option press LOAF SIZE button.

You can 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.

A note about the LOAF SIZE button:

The loaf size option is only available where it has been deemed advantageous to extend

certain steps to accommodate larger quantities. With certain types of bread (eg French)

it makes no difference so the option to select a loaf size is not available. Use the same

programme regardless of loaf size.

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Page 26

Home Bakery

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

Strong white flour

Salt

310ml

560g

2 tsp

Water

Strong white flour

Salt

260ml

460g

2 tsp

Dried Milk (optional)

Sugar

Dried sachet yeast

2 tbsp

2 1/2tsp

Dried Milk (optional)

Sugar

Dried sachet yeast

2 tbsp

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

(make up to 310ml with water)

(make up to 260 ml with water)

Strong white flour

Salt

560g

2 tsp

Strong white flour

Salt

460g

2 tsp

Dried Milk (optional)

Sugar

Butter/Oil

2 tbsp

4 tbsp

2 1/2tsp

Dried Milk (optional)

Sugar

Butter/Oil

2 tbsp

3 tbsp

2 1/2tsp

Dried sachet yeast

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.

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MILK LOAF

In this recipe milk is used in place 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

Milk

310ml

560g

2 tsp

Milk

260ml

460g

2 tsp

Strong white flour

Salt

Strong white flour

Salt

Dried Milk (optional)

Butter/Oil

Sugar

2 tbsp

3 tbsp

2 tbsp

2 1/2tsp

Dried Milk (optional)

Butter/Oil

Sugar

2 tbsp

2 1/2tsp

Dried sachet yeast

Use BASIC programme for best results. You can use the QUICK programme for this

recipe. The loaf will be ready in a shorter time but will be a little smaller because the

QUICK programme uses shorter steps.

HERB BREAD

Herb bread tastes and smells fantastic. The only limit here is your imagination! You

don’t have to use everything listed below. Feel free to add or omit herbs according to

your taste. Sometimes the herbs can have an effect on the action of the yeast so a

slightly smaller loaf is not unusual.

2lb (use half these measures for 1lb loaf)

1.5lb

Water

Strong white flour

Salt

330ml

560g

1 tsp

Water

Strong white flour

Salt

270ml

460g

1 tsp

Dried Milk (optional)

Olive oil

Sugar

Tarragon

Basil

2 tbsp

3 tbsp

2 tbsp

1 tsp

Dried Milk (optional)

Olive oil

Sugar

Tarragon

Basil

2 tbsp

1 tsp

Oregano

1 tsp

Oregano

1 tsp

Parsley

1 tsp

Parsley

1 tsp

Dried sachet yeast

2 1/2tsp

Dried sachet yeast

2 1/2tsp

All the herbs listed above are of the dried variety. If you want to use fresh herbs they

should be finely chopped and use double the quantities listed above. Use BASIC (1) or

WHOLE WHEAT (5) programme for best results. We don’t recommend the QUICK (2)

programme for this recipe.

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Page 28

Home Bakery

ITALIAN STYLE BREAD

One of the most popular savoury bread recipes! This recipe requires ingredients to be

added part way through the programme. Whenever heavier ingredients are called for

such as chopped nuts or dried fruit etc, it is best to add these part way through the

second kneading step. The reason for this is because we want these ingredients to

retain their shape and to distribute evenly throughout the loaf. If we added these

ingredients at the start, the powerful kneading action of the machine would chop them

into tiny pieces and force them to the bottom of the dough!

The Prima Home Bakery will beep to remind you to add these ingredients Refer to the

chart (p15) for the timings but expect the beep towards the end of the second

kneading step. On the BASIC (1) programme the beeps will sound when the clock

reads 2:57 for a 2lb loaf and 2:50 for 1.5lb loaf. If you are using any other programme

add these ingredients about 5 minutes before the end of the second kneading step

(refer to chart).

2lb (use half these measures for 1lb loaf)

1.5lb

Water

Strong white flour

Salt

310ml

560g

1 tsp

Water

Strong white flour

Salt

240ml

460g

1 tsp

Dried Milk (optional)

Olive oil

Sugar

2 tbsp

3 tbsp

2 tbsp

2 tsp

Dried Milk (optional)

Olive oil

Sugar

2 tbsp

2 tsp

Basil

Oregano

2 tsp

Oregano

2 tsp

Tomato paste

Dried sachet yeast

3 tbsp

2 1/2tsp

Tomato paste

Dried sachet yeast

2½ tbsp

2 1/2tsp

2-4 tbsp chopped olives – add these at

the beeps (refer to chart for timings)

2-4 tbsp chopped olives – add these at

the beeps (refer to chart for timings)

Use the BASIC programme for best results. When you do add the chopped olives

simply lift the lid and sprinkle evenly over the dough then close the lid.

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Home Bakery

CINNAMON & RAISIN BREAD

This recipe also requires ingredients to be added part way through the programme. See

previous recipe for details.

2lb (use half these measures for 1lb loaf)

1.5lb

Water

Strong white flour

Salt

310ml

560g

2 tsp

Water

Strong white flour

Salt

260ml

460g

2 tsp

Dried Milk (optional)

Butter/Oil

Sugar

Cinnamon

Dried sachet yeast

2 tbsp

3 tbsp

2 tbsp

4 tsp

Dried Milk (optional)

Butter/Oil

Sugar

Cinnamon

Dried sachet yeast

2 tbsp

3 tsp

2 1/2tsp

Add 50g of raisins at the beeps. You can

also add ¼ cup of chopped apple if you

wish.

Add 50g of raisins at the beeps. You can

also add ¼ cup of chopped apple if you

wish.

Use BASIC programme for best results.

APRICOT BREAD

2lb (use half these measures for 1lb loaf)

1.5lb

Water

Strong white flour

Salt

310ml

560g

2 tsp

Water

Strong white flour

Salt

260ml

460g

2 tsp

Dried Milk (optional)

Butter/Oil

Sugar

2 tbsp

4 tbsp

2 1/2tsp

Dried Milk (optional)

Butter/Oil

Sugar

2 tbsp

3 tbsp

2 1/2tsp

Dried sachet yeast

Method: Use the BASIC programme. At the beeps add:

70g Dried apricots (chopped)

50g Pecans (chopped)

70g Old fashioned oatmeal

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Home Bakery

SODA BREAD

A non-yeast bread perfect for the RAPID programme but you can use the CAKE

programme too if you wish.

Add the following the bread pan:

350g white plain flour

350g plain wholemeal flour

2 tsp Bicarbonate of soda

1 tsp Salt

450ml buttermilk

Set machine to RAPID or CAKE programme.

BROWN & WHOLE MEAL/WHOLE WHEAT

RECIPES

For the purposes of these recipes you can consider whole meal and whole wheat flour

to be the same thing. It is of paramount importance to select the flour you use wisely.

People often buy plain brown or plain wholemeal flour in the belief that it will suffice

for bread making – sadly it won’t. Whichever brand you buy it must have the words

‘strong’ or ‘for bread making’ on the packet.

BASIC WHOLE MEAL LOAF

2lb (use half these measures for 1lb loaf)

1.5lb

Water

320ml

Water

260ml

Strong whole meal flour 400g

Strong whole meal flour 340g

Strong white flour

Salt

160g

2 tsp

Strong white flour

Salt

120g

2 tsp

Dried Milk (optional)

Butter/Oil

Sugar (brown is best)

Dried sachet yeast

2 tbsp

3 tbsp

2 1/2tsp

Dried Milk (optional)

Butter/Oil

Sugar (brown is best)

Dried sachet yeast

2 tbsp

2 1/2tsp

Use the WHOLE WHEAT programme (5) for best results. You can substitute the white

flour for whole meal to make a 100% whole meal loaf but increase the water by 1 tbsp

for 2lb loaf or 2 tsp for the 1.5lb recipe. With certain types of flour you may find that

the BREAD MIX (10) or FRENCH (3) works well.

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BASIC BROWN LOAF

2lb (use half these measures for 1lb loaf)

1.5lb

Water

Strong brown flour

Salt

320ml

560g

2 tsp

Water

Strong white flour

Salt

270ml

460g

2 tsp

Dried Milk (optional)

Butter/Oil

Sugar (brown is best)

Dried sachet yeast

2 tbsp

3 tbsp

2 1/2tsp

Dried Milk (optional)

Butter/Oil

Sugar (brown is best)

Dried sachet yeast

2 tbsp

3 tbsp

2 tbsp

2 1/2tsp

For this recipe you can either use the BASIC (1) or WHOLE WHEAT (5) programmes.

HONEY WHOLE MEAL

2lb

2.5lb

Water

300ml

Water

240ml

Strong whole meal flour 400g

Strong whole meal flour 340g

Strong white flour

Salt

160g

2 tsp

Strong white flour

Salt

120g

2 tsp

Dried Milk (optional)

Butter/Oil

Honey

2 tbsp

3 tbsp

4 tbsp

2 1/2tsp

Dried Milk (optional)

Butter/Oil

Honey

2 tbsp

3 tbsp

2 1/2tsp

Dried sachet yeast

Use the WHOLE WHEAT programme for this recipe. Adding ¼ cup of chopped nuts at

the beeps enhances taste & texture.

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Page 32

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GRANARY LOAF

3lb

2.5lb

Water

Granary flour

Salt

310ml

560g

2 tsp

Water

Granary flour

Salt

260ml

460g

2 tsp

Dried Milk (optional)

Butter/Oil

Sugar

2 tbsp

3 tbsp

2 tbsp

2 1/2tsp

Dried Milk (optional)

Butter/Oil

Sugar

2 tbsp

2 1/2tsp

Dried sachet yeast

Use the BASIC (1) programme for this recipe.

EUROPEAN BLACK BREAD

This loaf is well worth the effort but we don’t recommend that you try it as your first

loaf!

2lb only

Water

370ml

2 tsp

400g

160g

100g

2 tbsp

1 tsp

4 tsp

Cider vinegar

White flour

Rye flour

Oat bran

Butter

Sugar

Salt

Caraway seeds

Dried minced onion

Cocoa powder

(unsweetened)

Dried sachet yeast

4 tbsp

2 1/2tsp

Use the WHOLE WHEAT programme for this recipe.

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Page 33

Home Bakery

CAKES

If you want to use smaller quantities than those shown here, you may need to stop the

bake step early. If using a cake mix you should use a MINIMUM of 400g. Use the

CAKE programme for all the recipes on this page.

BASIC MADIERA CAKE

Butter

Caster sugar

Eggs (medium)

280g

Self raising flour 460g

Vanilla essence

Lemon juice

Baking soda

2 tsp

2 tbsp

2 tsp

Use the CAKE programme for this recipe. We recommend that you chose the LIGHT

crust setting for your first attempt. Add dried fruit if you wish.

RICH CHOCOLATE CAKE

Castor sugar

Butter

300g

200g

Eggs

Vanilla essence

Cocoa

4 medium size

2 tsp

200g

Self raising flour

Salt

Baking powder

400g

½ tsp

1 tsp

COCONUT CAKE

Soft brown sugar

Butter

300g

200g

Eggs

4(medium)

400g

3 tsp

1/2 tsp

50ml

Self raising flour

Baking powder

Salt

Milk

Desiccated coconut

50g

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BREAD DOUGH

The dough modes will perform the kneading some of the rising steps for you. When the

dough is ready you perform the final rising outside the machine and bake in a

conventional oven.

PIZZA BASE

Makes 2 x 12” bases

Water

Strong white flour

Olive oil

240ml

460g

2 tbsp

Strong wholemeal flour 3 tbsp

Sugar

Salt

Yeast

1 tbsp

2 tsp

Use the DOUGH programme. When the process is complete remove the dough from the

bread pan and cut into two equal pieces. On a floured surface, roll into Pizza rounds

and pinch around the edges to make a small rim. Place on a lightly greased baking tray

and cover with sauce, cheese and other toppings. Bake at 180°C (gas 5) for 15-20

minutes. (Check progress after 15 minutes).

Tips: You can substitute some or all of the flour for wholemeal or brown. You can add

1 tsp of basil or oregano and ¼ cup of Parmesan cheese for extra flavour. There are

quite a few pizza & taco seasonings available, which can be added (2 tbsp).

DINNER ROLLS

Makes 10-12 generously sized rolls

Use the basic white bread recipe as the basis for these dinner rolls.

Select DOUGH programme (7). Meanwhile beat 1 egg.

When the process has finished remove the dough and divide into 10-12 equally sized

balls. Place onto a lightly greased baking tray leaving as bigger gap as you can between

each roll. Cover and remove to a warm, draught-free place for 30-40 minutes or until

rolls are double in size. Brush with the beaten egg glaze.

Bake in pre-heated oven at 180°C (gas 5) for 12-16 minutes.

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BAGELS

Add ingredients to pan as per basic white bread recipe. You can substitute up to half

the white flour for wholemeal or brown if you wish. Select DOUGH (7). When the

process is complete proceed as follows:

Cut the dough into 15-20 equal pieces and roll into balls. Make a 1” (2.5cm) hole in the

middle to form a ring shape. Cover and allow to rise in a warm place for 30-40

minutes.

Meanwhile bring 2 litres of water and 2 tbsp of sugar to a gentle boil. When the bagels

are ready, add to the water 2 at a time and boil uncovered for 2 minutes turning once.

Place bagels on a lightly greased baking tray and bake in a pre-heated oven for 30

minutes at 180°C (gas 5) – or until golden brown.

CROISSANTS

Ingredients

Amount

Water

Strong white flour

Sugar

Butter

Salt

250ml

460g

2 tbsp

1 tsp

Yeast

2 ½ tsp

You will also need 250g of butter or margarine, 1 egg, a little milk and some cling film.

Method: Place the ingredients into the bread pan, select DOUGH mode, press START.

Meanwhile, place the butter between two pieces of cling film. Using a rolling pin gently

roll the butter until it becomes a 1” thick rectangular slab. Remove to the fridge to chill.

When the dough cycle is complete remove the dough from the machine. On lightly

floured surface roll the dough into a rectangle 10” x 12”. Remove the chilled butter

slab from the fridge, remove the cling film and lay the butter across the dough in such

a way that the dough can be folded over to form a sandwich with the butter in the

middle. Roll the dough again into a rectangular sheet 10” x 12”. Try to make sure the

butter between the dough spreads out evenly as you go.

Cont.

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Next, cut the dough sheet into 8 triangular pieces (see drawing). Starting at the base of

the triangle, roll each piece then turn each end in slightly to form the traditional

croissant shape. Lay the 8 croissants on a baking tray giving each one as much room

as possible. Remove to a warm place for 40-60 minutes to rise.

Pre-heat oven to 200C (gas 6). Brush the top of each croissant with a beaten egg

mixed with 2 tbsp milk. Bake for 10-12 minutes or until golden brown.

BREAD MIXES

The ABM7 has a programme, which has been specially developed to get the best out of

the increasing number of bread mixes now available in supermarkets. The method is

simple:

Follow the instructions on the back of the packet and select the BREAD MIX (10)

programme. One thing to consider is that the dried yeast is often mixed in with the

flour so most bread mixes won’t work well with the delay timer.

We used Wrights bread mixes for testing the machine, which all gave excellent results.

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Page 37

Home Bakery

J AM

The ABM7 makes excellent jam! However, please remember to be extra careful when

handling the hot jam.

Fresh strawberries (or just about any fruit) 440g

Sugar (caster or granulated)

630g

Pectin (available in packets in supermarkets) 1 x 13g sachet.

Method: Either crush the fruit manually or use a food processor (preferable). Add fruit

to the bread pan and fold in the sugar with a wooden spoon or spatula. Sprinkle the

sachet of pectin over the mixture. Close the lid and select the J AM programme.

When the process is complete remove the bread pan. !!carefully!!

A layer of foam often develops on top of the jam. Carefully remove this and discard.

Pour the remaining mixture into jars/containers and leave to cool before removing to

refrigerator.

Tip: It’s a good idea to clean the bread pan as soon as possible after making jam.

Caramelised sugar can be quite difficult to remove if left too long.

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Home Bakery

WHEAT/GLUTEN/DAIRY FREE BREAD

The Prima Home Bakery is not confined to wheat or yeast based bread. As mentioned

earlier wheat – oats – rye and barley all contain GLUTEN and many people are

intolerant to these flours.

We would like to thank BARBARA’S KITCHEN for supplying us with the following

recipes and information.

Barbara’s Kitchen will try to adjust all the recipes for your own particular intolerance

and can supply you with Xanathan gum, white rice/tapioca starch/potato starch flours

if necessary.

FOR FURTHER INFORMATION PLEASE CONTACT:-

BARBARA’S KITCHEN

TEL/FAX 01443 229304

E.MAIL: enqu i ri e s@barbarask i t chen.co.uk

WEBSITE: http://www.barbarask i t chen.co.uk

GLUTEN FREE FLOURS AVAILABLE

Sago

Maize

Millett

Quinoa

Polenta

Sorghum

Corn flour

Brown Rice

Soya flour

Bean flour

Rice Bran

Sweet rice

White rice flour

Potato starch

Nut flours

Cornmeal

Potato flour

Tapioca

starch

flour

(Cassava)

Use the Prima measuring cup provided with the machine and Prima measuring spoon

for the following recipes.

Please measure very carefully.

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Making your own bulk supply of flour

This is how to make up a bulk supply of the flours that Barbara chose to use in her

recipes. Any combination of gluten free flours allowed for your own intolerance can be

used – but results will vary.

Please keep your flour in the freezer/refrigerator. The flour will not go hard, only cold:

EXAMPLE 1

CUPS WHITE RICE FLOUR

CUPS POTATO STARCH FLOUR

CUP TAPIOCA STARCH FLOUR

EXAMPLE 2

CUPS WHITE RICE FLOUR

CUP POTATO STARCH FLOUR

CUP TAPIOCA STARCH FLOUR

EXAMPLE 3

CUPS WHITE RICE FLOUR

CUPS POTATO STARCH FLOUR

CUPS TAPIOCA STARCH FLOUR

ADDITIONAL INFORMATION

Cider vinegar is gluten free and is used as a dough enhancer

Whole Egg Replacer can be substituted for large egg if you are allowed the ingredients.

Check your baking powder is Gluten Free or make your own:-

¼ ozs/7gm Potassium Bicarbonate (from chemist) 2 tsp

4¼ -ozs/115gm Potato Starch Flour (Brand name Farina) ¾ CUP

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2.5 lb WHITE/BROWN LOAF RECIPE

Gently mix together in a bowl first – except the yeast:

2 /³cups white rice flour

cup potato starch flour

cup tapioca starch flour

cup extra potato starch or tapioca starch

tbsp xanthan gum

tbsp sugar

1½

tsp salt

sachet dried yeast 2½ tsp (if you find the bread rises too high reduce by ¼ tsp)

Wet ingredients

large eggs at room temperature (beaten)

tsp cider vinegar (if allowed)

1/³

cup sunflower/corn/olive oil

cup liquid milk (soya-rice-goat-ewe-cow’s)

Method

Mix all the wet ingredients together and place in the base of your bread machine.

Gently mix all the dry ingredients together (except the yeast) and place on top of the

wet ingredients. Sprinkle the yeast on top of the dry mixture. Use BASIC or RAPID

programme with your choice of crust setting. On completion of the baking time –

remove the loaf from the tin and place on a wire tray to become cold before slicing.

To make a brown loaf, add 1 tbsp molasses to wet ingredients, if allowed by your

intolerance.

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3lb WHITE-BROWN LOAF

Dry ingredients

Gently mix together in a bowl first – except the yeast

cups white rice flour

cup potato starch flour

cup tapioca starch flour (cassava)

cup extra potato starch or tapioca starch

tbsp xanthan gum

tsp salt or dried herbs

tbsp sugar

sachet dried yeast 2¼ tsp

Wet ingredients

large eggs at room temperature

cup organic olive/sunflower/corn oil

tsp cider vinegar (if allowed)

1½

cup soya/rice/goat/ewe/cow’s or allowed milk

cups hand hot warm water

Method

Mix all the wet ingredients together and place in the base of your bread machine.

Gently place all the dry ingredient together (except the yeast) on top of the wet

ingredients. Sprinkle the yeast on top of the dry mixture.

Use BASIC or RAPID programme with your choice of crust setting. Because this is a

large amount of mixture the finished loaves should weigh in at about 3lb 9ozs.

Use a plastic spatula to help turnover and mix the ingredients initially when the

machine first starts mixing. On completion of the baking time – remove the loaf from

your machine and place on its side on a wire tray to cool. You can slice this loaf very

thinly – and it freezes well.

To make a brown loaf add (if allowed) 1tbs

Molasses/treacle with some lemon peel and crushed

Cardammon seeds – this will make a “mock rye” loaf.

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Apricot and almond bread

Dry ingredients

Mix together in a bowl first except the yeast

cups white rice flour

cup tapioca starch flour

cup potato starch flour

tsp xanthan gum

1½

tsp gluten-free mixed spice

cup powdered milk (if using fresh see additional info)

tsp salt

cup sugar

cup dried apricots (finely chopped after soaking)

cup crushed almonds – or – 1 tsp almond essence

Wet ingredients

large eggs at room temperature (beaten)

2/3

ozs melted butter or allowed margarine/oil

tsp cider vinegar (if allowed)

cup warm water – hand hot

cup apricot jam

tbs dried yeast (1 sachet which is 2 ¼ tsp)

Method

Mix all the wet ingredients together and place in the bread pan of your bread machine.

Gently mix all the dry ingredients together (except the yeast) and place on top of the

wet ingredients sprinkle the yeast on top of the dry ingredients use BASIC or RAPID

programme with your choice of crust setting.

On completion of the baking time – remove the loaf tin from your machine and leave to

cool slightly before removing the loaf. Place on a wire tray to become cold before

slicing. Freezes well.

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Banana and nut bread

Dry ingredients

cups white rice flour

cup tapioca starch flour

cup potato starch flour

2½

tsp xanthan gum

tsp salt

1/3

cup powdered milk (if using fresh contact b-kitchen)

cup sugar

cup finely chopped nuts (if allowed)

Wet ingredients

large or 2 small mashed bananas

large eggs at room temperature (beaten)

ozs melted butter or allowed margarine

tsp cider vinegar if allowed

tbs molasses/treacle

1 /³cups of warm water – hand hot

packet of dried yeast (2 ¼ tsp)

Method

Mix all the wet ingredients together and place in the bread pan of the bread machine.

Gently mix all the dry ingredients together except the yeast) and place on top of the

wet ingredients. Use BASIC or RAPID programme with your choice of crust setting.

On completion of the baking time – remove the loaf tin from your machine and leave to

cool slightly on its side on a wire tray to become cold before slicing. Freezes well.

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Page 44

Home Bakery

Carrot and pineapple bread

Dry ingredients

cups white rice

cup tapioca starch flour

cup potato starch flour

2 ½ tsp xanthan gum

tsp salt

cup powdered milk

cup sugar

tsp gluten-free mixed spice

tsp gluten-free cinnamon

Wet ingredients

cup finely grated carrot

cup crushed unsweetened pineapple (tinned) plus juice

large eggs at room temperature (beaten)

ozs melted butter or allowed margarine/oil

tsp cider vinegar (if allowed)

1 1/3 cups warm water (hand hot)

packet of dried yeast (2 ¼ tsp)

Method

Mix all the wet ingredients together and place in the bread pan of your bread machine.

Gently mix all the dry ingredients together (except the yeast) and place on top of the

wet ingredients sprinkle the yeast on top of the dry ingredients use BASIC or RAPID

programme with your choice of crust setting.

On completion of the baking time – remove the loaf tin from your machine and leave to

cool slightly before removing the loaf. Place on a wire tray to become cold before

slicing. Freezes well.

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Page 45

Home Bakery

Ploughman’s loaf

Dry ingredients

Mix together in a bowl first except the yeast

cups white rice flour

2½

tapioca starch flour

potato starch flour

tsp xanthan gum

tsp salt

cup allowed powdered milk

tsp gluten-free prepared mustard

ozs fresh onion (minced) or onion powder to taste

cup strong grated cheese

ozs sugar

Wet ingredients

large eggs at room temperature (beaten

ozs melted butter or allowed margarine

tsp cider vinegar (if allowed)

2/3 cup warm water hand hot

packet of dried yeast (2¼ tsp)

Method

Mix all the wet ingredients together and place in the bread pan of your bread machine.

Gently mix all the dry ingredients together (except the yeast) and place on top of the

wet ingredients sprinkle the yeast on top of the dry ingredients use BASIC or RAPID

programme with your choice of crust setting.

On completion of the baking time – remove the loaf tin from your machine and leave to

cool slightly before removing the loaf. Place on a wire tray to become cold before

slicing. Freezes well.

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Page 46

Home Bakery

Spiced apple loaf

Dry ingredients

cups white rice flour

cup tapioca starch flour

cup potato starch flour

tsp xanthan fum

tsp salt

tsp gluten-free cinnamon

cup sugar or maple syrup

cup allowed powdered milk

tsp apple spice (if able to obtain)

grated rind of half a lemon

large bramley apple-peeled and grated

large eggs at room temperature (beaten)

ozs melted butter or allowed margarine

tsp cider vinegar (if allowed)

1 ½ cups of warm water – hand hot

1 packet of dried yeast (21/4 tsp)

Method

Mix all the wet ingredients together and place in the bread pan of your bread machine.

Gently mix all the dry ingredients together (except the yeast) and place on top of the

wet ingredients sprinkle the yeast on top of the dry ingredients use BASIC or RAPID

programme with your choice of crust setting.

On completion of the baking time – remove the loaf tin from your machine and leave to

cool slightly before removing the loaf. Place on a wire tray to become cold before

slicing. Freezes well.

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