Prima ABM6 User Manual

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Home Bakery

Home Bakery

Instruction Manual & Recipes

ABM 6

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Use your loaf!

Use your loaf!

Use your loaf!Use your loaf!

Please read the instructions

Please read the instructions

Please read the instructionsPlease read the instructions

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Home Bakery

START HERE

START HERE

START HERESTART HERE

!

!

!!

INTRODUCTION

Your
experience with bread making machines. Whether you have
never made bread before or if you have made your own bread
for years, the information in this booklet is essential if you are
to obtain the best from your machine.

Prima Home Bakery

is the result of Prima’s many years of

There are a number of key differences between manual bread
making and machine bread making. It is best to approach the
subject without any pre-conceived ideas or expectations.

This book has been designed to ensure that you get
outstanding results right from the first loaf you make. There
are a number of recipes included, which use all the various
programmes and functions of the machine. These recipes have
been designed to give you an instinctive feel for the machine.
This will create a pattern of success that will eventually lead to
your adapting or creating your own recipes. Indeed, you will
probably find that most other recipes are variations of those
found within this book.

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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 breadmaker.

• 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 breadmaker outdoors

• KEEP the breadmaker 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 breadmaker 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 1

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.

Just a few of the ingredients available from local shops & supermarkets

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Home Bakery

•••• ABOUT BREAD MAKERS 2

With the continued success of the
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 labour­saving device. The principal benefit is that all the kneading,
rising and baking is performed within a space saving, self­contained unit. Your
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 Home Bakery

Prima Home Bakery

will easily produce

it is

Prima ABM6

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Home Bakery

•••• INGREDIENTS 3

The most important part of the bread making process is the
wise selection of ingredients. You and your
will produce outstanding results with the right ingredients. Just
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 breadmaker
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.

Prima Home Bakery

•••• FLOUR 4

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 Homepride Harvest Gold 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) 5

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 breadmaker.

• WHOLEMEAL OR WHOLE-WHEAT FLOUR 6

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
breadmaker. 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
a special process for wholemeal bread, which devotes more
time to the kneading and rising processes.

Prima Home Bakery

has

•••• YEAST 7

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 8

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) 9

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 10

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 11

Use soft water if you can but your
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

Bakery

takes the guess work out of bread making.

Prima Home Bakery

will still

Prima Home

•••• OTHER INGREDIENTS 12

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 13

Last but not least of the ingredients is the environment in
which the bread is made. The
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 breadmaker 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.

Prima Home Bakery

will work

•••• STORING YOUR BREAD 14

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 15

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

11

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

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Home Bakery

•••• THE CONTROLS 16

1. PROGRAMMES including basic, quick, wheat, dough, jam, cake,

bread mix & expert modes.

2. DIGITAL DISPLAY displays time remaining in minutes until end of
programme & current selection.

3. LOAF SIZE selects between 2.5lb & 3lb settings

4. CRUST CONTROL selects light, medium & dark

5. CYCLE Use in Expert mode only. Pages through the various steps in

the process

6. TIME Adjusts the timing of the individual steps in Expert mode

7. TIMER Use to set the delay timer

8. PROGRAMME Press to select the appropriate programme.

9. START/RESET Press to start process or press & hold for 3 seconds

to cancel/reset the process.

12

LET’S PRESS SOME BUTTONS! 17

••••

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Home Bakery

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

This indicates that the BASIC programme for the 3LB loaf at MEDIUM
crust is selected. The process time is 3 hours 30 minutes.

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

This indicates that the BASIC WHEAT programme is selected. The
process time has increased to 3 hours 40 minutes. Press the LOAF SIZE
button. The display looks like this:

13

Notice the arrow now points to the 2.5LB setting and the process time
has reduced to 3 hours 30 minutes because the loaf will be smaller.

LET’S PRESS SOME MORE BUTTONS! 17

••••

Pressing the CRUST CONTROL button will cycle through the LIGHT,
MEDIUM & DARK crust settings. The process time doesn’t change

because the bake temperature is altered, not the bake time. Note: THE
CRUST OR LOAF SIZE SETTINGS ARE NOT AVAILABLE FOR ALL
MODES.

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

DISPLAY FUNCTION

page

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.
BASIC WHEAT. This programme
allows for more kneading/rising time
and is better for whole-wheat or
whole meal bread.

Basic DOUGH function. Kneads &
rises dough. Ideal for bread rolls
etc., which need to be baked in a
conventional oven.
Note: Loaf size and crust colour
options are not available

QUICK bread setting. Skips a rising
step to make bread in a shorter
time.
Note: Loaf size is not available in
this mode.

QUICK WHEAT. Quick whole-wheat
setting. Skips a rising step for a
shorter process time.
Note: Loaf size option is not
available in this mode.

Home Bakery

14

LET’S PRESS SOME MORE BUTTONS! 17

••••

DISPLAY FUNCTION

page

QUICK DOUGH. Dough mode that
skips 2 rising steps. Ideal if you
intend to prove the dough outside
the machine.

JAM. Programme that makes jam.

CAKE. Programme for making
cakes. Note: The crust colour
control IS available in this mode.

Home Bakery

BREAD MIX. Programme ideal for
the many bread mix products
currently available. Note: Loaf size
option is available but crust colour
is not.

EXPERT MODE. Use in conjunction
with the CYCLE & TIME buttons to
programme each step in the process
to your requirements. Expert mode
means exactly that! It’s not a good

idea to use this mode unless you really know what you’re doing.
Refer to the chart below (18). Use the CYCLE button to access the
various steps. The step you are programming will be shown on the
display. Press the TIME button to increase the length of the step in 1
minute increments. Press and hold the TIME button to scroll through the
time more quickly.

Expert mode is good if you want to use low protein flour such as organic
or locally milled flour, which often needs more kneading to release the
gluten. If you just wish to use the BAKE step only you can set all the
other steps to zero.

The default settings in Expert mode are ideal for making French bread.

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Home Bakery

KNEADING & BAKING CYCLES CHART (BREAD) 18

Please note that these times in minutes & are approximate

PRE HEAT

Motor does not
run

PRE MIX

KNEAD 1

KNEAD 2

RISE 1 +
PUNCH DOWN

RISE 2 +
PUNCH DOWN

RISE 3 +
PUNCH DOWN

BAKE

KEEP WARM

PRE HEAT

Motor does not
run

PRE MIX

KNEAD 1

KNEAD 2

RISE 1 +
PUNCH DOWN

RISE 2 +
PUNCH DOWN

RISE 3 +
PUNCH DOWN

BAKE

KEEP WARM

BASIC BASIC

3.0LB
3:30

20

62

2.5LB

3

2

13

45

18

45

60

3:20

17

55

3.0LB
3:30

40

62

WHEAT

3

2

13

45

18

35

60

2.5LB
3:40

37

55

BASIC

DOUGH

1:50 1:58 2:08 0:45 3.0LB

22

3

2

16

45

22

QUICK QUICK

5

3

2

20

7

25

55

60

WHEAT

5

3

2

20

7

35

55

60

EXPERT JAM CAKE

Default 22

Range 0-30

-

Default 18

Range 0-30

-

Default 45

Range 0-120

Default 85

Range 0-120

Default OFF

Range 0-120

Default 60

Range 0-60

Default 60

Range 0-70

WITH HEATER ON

-

20 mins

-

­HEATER WARMS MIXTURE

-

-

-

-

-

QUICK

DOUGH

9

3

2

16

15

3.5

20.5

BREAD MIX

3:20

22 11

-

-

-

-

-

80

-

3

2

13

45

18

39

56

60

2.5LB
3:09

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Home Bakery

•••• HOW TO USE THE TIMER 19

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. How ever 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 TIMER
(not TIME) 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 t he time from pres sing STA RT to when
the loaf will be ready.

For example: After selecting the required program me, if you keep press ing
the TIMER button until the display reads 5:00 then press START it will be
5 hours before the loaf is ready. If you press the TIMER 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 TIMER
button to scroll quickly to your desired setting. If you accident ally go past
the time you want you can scroll past the 13 hour limit and the display
will revert back to your original programme time so you can start again.

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/RESET 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 breadpan.
You cannot reduce the delayed time to less than the process time.

••••

17

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Home Bakery

•••• YOUR FIRST LOAF 20

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 480ml
Strong white bread flour 900g
Butter or margarine 4tbps
Sugar 2tbsp
Salt 2 tsp (NOT tbsp!)
Yeast (sachet type) 2½ tsp (usually 1 full sachet)

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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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.

•••• METHOD 20.1

1. REMOVE BREADPAN FROM
MACHINE BY HOLDING BOTH
SIDES AND PULLING UPWARDS

4. ADD THE FLOUR AND ENSURE
THAT IT COVERS THE WATER AS
MUCH AS POSSIBLE.

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.

3. ADD THE WATER FIRST. THIS
IS VERY IMPORTAN T.

6. ADD THE BUTTER/MARGARINE

7. ADD THE SALT, PREFERABLY
NEAR AN EDGE OR IN A CORNER

Notes:

8. MAKE A SMALL HOLE IN THE
FLOUR WITH YOUR FINGER,
AWAY FROM THE SALT, BUT
NOT DOWN TO THE WATER.

9. POUR THE YEAST INTO THE
HOLE. THIS KEEPS THE YEAST
DRY & AWAY FROM THE SALT.

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Home Bakery

• METHOD cont. 20.1

10. PLACE THE BREADPAN INTO
THE MACHINE & ENSURE IT
LOCKS FIRMLY INTO PLACE.

13. CHECK THE DOUGH 5-10
MINUTES INTO THE KNEADING –
IT SHOULD LOOK SOMETHING
LIKE THIS. NOTE: THE MACHINE
STOPS WHEN YOU LIFT THE LID.

11. CLOSE THE LID & SELECT BASIC MODE. THE DISPLAY SHOULD
READ AS SHOWN ABOVE. PRESS THE START/RESET BUTTON

12. THE FIRST THING YOU WILL SEE IS THE
PREHEAT INDICATOR. TH IS MEANS MACHINE IS
ENSURING THAT THE INGREDIENTS ARE AT THE
CORRECT TEMPERATURE BEFORE THE FIRST

KNEADING STEP BEGINS. DURING THIS TIME

MOTOR DOES NOT RUN.

PREHEAT STEP VARIES FROM PROGRAMME TO
PROGRAMME BUT IN BASIC MODE IT LAST
BETWEEN 17-20 MINUTES

THE LENGTH OF THE

14. WHEN THE PROCESS IS
COMPLETE THE DISPLAY TIME
WILL READ ZERO AND THE
KEEPWARM INDICATOR WILL BE
DISPLAYED. YOU CAN NOW
REMOVE YOUR FINISHED LOAF.

USE OVEN GLOVES OR A THICK
TEA TOWEL TO REMOVE - THE

BREAD PAN WILL BE VERY HOT!

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 TH E LOAF.

LEAVE TO COOL ON A WIRE
TRAY FOR AT LEAST 20
MINUTES BEFORE SLICING.

THE

Another tip: The kneading blade may stay in the loaf or it may stay in the
breadpan. Either is fine but it is best to allow the loaf to cool completely
before removing the kneading blade. Avoid using metal utensils on the
breadpan or kneading blade as this could damage the non-stick coating.

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Home Bakery

HOW DID IT TURN OUT? 21

•

If you followed the steps on the previous pages you should have a loaf
that looks just like the picture. If it doesn’t then t he following information
should help you identify what w ent w rong. I f 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 22

••••

PROBLEM CAUSE

The motor did not run
when I pressed START

The machine beeped part
way through the process.

I tried to make another loaf
straight after the first but
the process wouldn’t start.
What does the ‘keep warm’
sign mean when the loaf is
finished?

What if the power is
interrupted accidentally
during the process?

It’s not supposed to. All t he programmes start with a pre­heat step that ensures all the ingredients are at the right
temperature before the process starts.

The machine won’t run unless the lid is cl osed.
This is the signal to add other ingredient s like fruit or nuts.
Some of the recipes call for ex tra ingredients. Refer t o the
appropriate recipe for more information.
The machine must be allowed to cool thoroughly before
another loaf can be made. The machine will show the word
HOT on the display panel.
The Keep Warm function prevents condensation from
forming on the loaf after t he bake cycle has finished. You
can remove the loaf during the Keep Warm period then
press START/RESET button to reset the machine.
The ABM6 will resume from where it left off as long as the
power is restored within 30 minutes. After this, it is likely
that the ingredients will have spoiled anyway.

••••

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.

The mixture is too wet causing weak dough.

1.

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

a.

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

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

b.

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.

You’re not using ordinary plain flour are you?

c.

21

••••

SUNKEN LOAVES cont. 22.1

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Home Bakery

The gas bubbles produced by the yeast are escaping!

2.

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

a.

gluten is like water without s oap; 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.

The yeast is dead or has gone off.

3.

If you use warm water the yeast may be exhausted before the

a.

rising process is complete. Tap water is usually fine. Be extra
careful that the yeast does not come into cont act with the water
before the mixing process starts. This is particularly important
when using the timer.

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

b.

would be best to buy some more.

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

c.

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:

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

a.

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

b.

A common error is mistaking teaspoons of salt for tablespoons.

c.

The yeast will not work well if you put too much salt in.

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

d.

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

e.

to the mixture if necessary.
If you feel that the yeast should be increased then only add an

f.

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.

22

CLEANING 23

•

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Home Bakery

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.

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 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. Jam 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 M ACHINE IS COLD AND

DISCONNECTED FROM THE MAINS SUPPLY BEFORE CLEANING

23

RESOURCES 24

•

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Home Bakery

Barbara’s Kitchen

For further information about the Gluten Free recipes used in this book
contact: Barbara’s Kitchen. Tel: [phone]. 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.prima-international.com

24

Home Bakery

Home Bakery

Home BakeryHome Bakery

Recipes

Recipes

RecipesRecipes

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Home Bakery

ABM6

BASIC WHITE BREAD

3lb 2.5lb

Water 480ml
Strong white flour 900g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Sugar 2 tbsp
Butter/oil 4 tbsp
Dried sachet yeast 2 1/2tsp

Select BASIC programme for best results. For 2.5lb option press LOAF
SIZE button. You can use QUICK setting if you want the bread to be
ready in a shorter time. The loaf will be a little smaller because the QUICK
programme skips one of the rising steps. You can also use the default
setting of the EXPERT programme, which takes 4:15

Water 370ml
Strong white flour 700g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Sugar 2 tbsp
Butter/oil 3 tbsp
Dried sachet yeast 2 1/2tsp

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Home Bakery

White Flour Recipes

FRENCH BREAD

This recipe will produce bread that has the light, crusty texture
characteristic of French bread.

3lb 2.5lb

Water 480ml
Strong white flour 900g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Sugar 2 tbsp
Dried sachet yeast 2 1/2tsp

Select BASIC programme for best results. For 2.5lb option press LOAF
SIZE button. You can use QUICK setting if you want the bread to be
ready in a shorter time. The loaf will be a little smaller because the QUICK
programme skips one of the rising steps. You can also use the default
setting of the EXPERT programme, which takes 4:15

Water 370ml
Strong white flour 700g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Sugar 2 tbsp
Dried sachet yeast 2 1/2tsp

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 tim er for this recipe as the ingredients

may spoil before the process starts

3lb 2.5lb

Eggs 2
(make up to 480ml with water)
Strong white flour 900g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Sugar 2 tbsp
Butter/Oil 4 tbsp
Dried sachet yeast 2 1/2tsp

Method: When adding the eggs, put them into a measuring jug then top
up with water to 480ml or 360ml according to which loaf size you are
making. Use BASIC setting for best results. For 2.5lb option press LOAF
SIZE button. You can also use the QUICK programme if you wish.

.

Eggs 2
(make up to 360 ml with water)
Strong white flour 700g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Sugar 2 tbsp
Butter/Oil 3 tbsp
Dried sachet yeast 2 1/2tsp

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Home Bakery

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.

3lb 2.5lb

Milk 480ml
Strong white flour 900g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Butter/Oil 4 tbsp
Sugar 2 tbsp
Dried sachet yeast 2 1/2tsp

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 skips one of the
kneading steps.

Milk 370ml
Strong white flour 700g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Butter/Oil 3 tbsp
Sugar 2 tbsp
Dried sachet yeast 2 1/2tsp

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. Someti mes the herbs can have
an effect on the action of the yeast so a slightly smaller loaf is not
unusual.

3lb 2.5lb

Water 500ml
Strong white flour 900g
Salt 1 tsp
Dried Milk (optional) 2 tbsp
Olive oil 4 tbsp
Sugar 2 tbsp
Tarragon 1 tsp
Basil 1 tsp
Oregano 1 tsp
Parsley 1 tsp
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 or BASIC WHEAT programme for best results. We

don’t recommend the QUICK programme for this recipe

Water 380ml
Strong white flour 700g
Salt 1 tsp
Dried Milk (optional) 2 tbsp
Olive oil 3 tbsp
Sugar 2 tbsp
Tarragon 1 tsp
Basil 1 tsp
Oregano 1 tsp
Parsley 1 tsp
Dried sachet yeast 2 1/2tsp

.

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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 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
and the word ADD will appear on the display. On the BASIC programme
the beeps will sound when the clock reads 2:57. If you are using any
other programme add these ingredients 5 minutes before the end of the
second kneading step (refer to chart 18).

3lb 2.5lb

Water 460ml
Strong white flour 900g
Salt 1 tsp
Dried Milk (optional) 2 tbsp
Olive oil 4 tbsp
Sugar 2 tbsp
Basil 2 tsp
Oregano 2 tsp
Tomato paste 4 tbsp
Dried sachet yeast 2 1/2tsp

2-4 tbsp chopped olives – add
these at the beeps (when ADD
appears on the display panel)

Use the BASIC programme for best results. When you do add the chopped
olives simply lift the lid (the motor will stop) sprinkle evenly over the
dough then close the lid.

Water 350ml
Strong white flour 700g
Salt 1 tsp
Dried Milk (optional) 2 tbsp
Olive oil 3 tbsp
Sugar 2 tbsp
Basil 2 tsp
Oregano 2 tsp
Tomato paste 3 tbsp
Dried sachet yeast 2 1/2tsp

2-4 tbsp chopped olives – add
these at the beeps (when ADD
appears on the display panel)

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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.

3lb 2.5lb

Water 480ml
Strong white flour 900g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Butter/Oil 4 tbsp
Sugar 4 tbsp
Cinnamon 4 tsp
Dried sachet yeast 2 1/2tsp

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.

Water 360ml
Strong white flour 700g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Butter/Oil 3 tbsp
Sugar 3 tbsp
Cinnamon 3 tsp
Dried sachet yeast 2 1/2tsp

Add 50g of raisins at the beeps.
You can also add ¼ cup of chopped
apple if you wish.

APRICOT BREAD

3lb 2.5lb

Water 480ml
Strong white flour 900g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Butter/Oil 4 tbsp
Sugar 4 tbsp
Dried sachet yeast 2 1/2tsp

Method: Use the BASIC programme. At the beeps add:
70g Dried apricots (chopped)

50g Pecans (chopped)
70g Old fashioned oatmeal

Water 360ml
Strong white flour 700g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Butter/Oil 3 tbsp
Sugar 3 tbsp
Dried sachet yeast 2 1/2tsp

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Home Bakery

SODA BREAD

A non-yeast bread perfect for the QUICK 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 QUICK 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

3lb 2.5lb

Water 480ml
Strong whole meal flour 700g
Strong white flour 200g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Butter/Oil 4 tbsp
Sugar (brown is best) 3 tbsp
Dried sachet yeast 2 1/2tsp

Use the BASIC WHEAT programme 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 3lb loaf or 2 tsp for the 2.5lb recipe.

Water 400ml
Strong whole meal flour 600g
Strong white flour 150g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Butter/Oil 3 tbsp
Sugar (brown is best) 2 tbsp
Dried sachet yeast 2 1/2tsp

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Home Bakery

BASIC BROWN LOAF

3lb 2.5lb

Water 500ml
Strong brown flour 900g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Butter/Oil 4 tbsp
Sugar (brown is best) 3 tbsp
Dried sachet yeast 2 1/2tsp

For this recipe you can either use the BASIC or BASIC WHEAT
programmes. The QUICK WHEAT programme can also be used if you
want the loaf to be ready in a shorter time. However, the loaf will be
somewhat smaller because the QUICK WHEAT programme skips a rising
step.

Water 370ml
Strong white flour 700g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Butter/Oil 3 tbsp
Sugar (brown is best) 2 tbsp
Dried sachet yeast 2 1/2tsp

HONEY WHOLE MEAL

3lb 2.5lb

Water 480ml
Strong whole meal flour 700g
Strong white flour 200g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Butter/Oil 3 tbsp
Honey 4 tbsp
Dried sachet yeast 2 1/2tsp

Use the BASIC WHEAT programme for this recipe. Adding ¼ cup of
chopped nuts at the beeps enhances taste & texture.

Water 400ml
Strong whole meal flour 600g
Strong white flour 150g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Butter/Oil 2 tbsp
Honey 3 tbsp
Dried sachet yeast 2 1/2tsp

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Home Bakery

GRANARY LOAF

3lb 2.5lb

Water 480ml
Granary flour 900g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Butter/Oil 4 tbsp
Sugar 2 tbsp
Dried sachet yeast 2 1/2tsp

Use the BASIC WHEAT programme for this recipe.

Water 370ml
Granary flour 700g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Butter/Oil 2 tbsp
Sugar 2 tbsp
Dried sachet yeast 2 1/2tsp

EUROPEAN BLACK BREAD

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

as your first loaf!

3lb only 2.5lb

Water 460ml
Cider vinegar 2 tsp
White flour 600g
Rye flour 320g
Oat bran 100g
Butter 2 tbsp
Sugar 2 tbsp
Salt 1 tsp
Caraway seeds 4 tsp
Dried minced onion 4 tsp
Cocoa powder
(unsweetened) 4 tbsp
Dried sachet yeast 2 1/2tsp

Use the BASIC WHEAT programme for this recipe. Once you become
proficient with the m achine this is the ideal recipe to try out the EXPERT
programme.

Not available

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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 280g

Caster sugar 280g
Eggs (medium) 4
Self raising flour 460g
Vanilla essence 2 tsp
Lemon juice 2 tbsp
Baking soda 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 300g
Butter 200g
Eggs 4 medium size
Vanilla essence 2 tsp
Cocoa 200g
Self raising flour 400g
Salt ½ tsp
Baking powder 1 tsp

COCONUT CAKE

Soft brown sugar 300g
Butter 200g
Eggs 4(medium)
Self raising flour 400g
Baking powder 3 tsp
Salt 1/2 tsp
Milk 50ml
Desiccated coconut 50g

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Home Bakery

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 240ml

Strong white flour 460g
Olive oil 2 tbsp
Strong wholemeal flour 3 tbsp
Sugar 1 tbsp
Salt 2 tsp
Yeast 2 tsp

Use the BASIC DOUGH or QUICK DOUGH programme – BASIC DOUGH is
better but takes longer. 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 BASIC DOUGH programme. 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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Home Bakery

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
BASIC DOUGH. 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 m iddle t o fo rm a ring s hape. Cover and allow to ris e 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 250ml
Strong white flour 460g
Sugar 2 tbsp
Butter 2 tbsp
Salt 1 tsp
Yeast 2 ½ tsp

You will also need 250g of butter or margarine, 1 egg, a little milk a nd
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.

35

Next, cut the dough sheet into 8 triangular pieces (see drawing). S tarting
at the base of the triangle, roll each piece then turn each end in slightly to
form the traditional crois sant 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 tbps milk. Bake for 10-12 minutes or until
golden brown.

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Home Bakery

BREAD MIXES

The ABM6 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 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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Home Bakery

JAM

The ABM6 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 JAM 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 [phone]
E.MAIL: [e-mail]
WEBSITE: http://www.barbaraskitchen.c o.uk

GLUTEN FREE FLOURS AVAILABLE

Sago Maize Millett
Quinoa Polenta Sorghum
Bean flour Nut flours Corn flour
Rice Bran Cornmeal Brown Rice
Sweet rice Potato flour Soya flour
White rice flour
Potato starch
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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38

Home Bakery

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
2 CUPS WHITE RICE FLOUR
½ CUPS POTATO STARCH FLOUR
½ CUP TAPIOCA STARCH FLOUR

EXAMPLE 2
6 CUPS WHITE RICE FLOUR
2 CUP POTATO STARCH FLOUR
1 CUP TAPIOCA STARCH FLOUR

EXAMPLE 3
12 CUPS WHITE RICE FLOUR
3 CUPS POTATO STARCH FLOUR
2 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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39

Home Bakery

2.5 lb WHITE/BROWN LOAF RECIPE

Gently mix together in a bowl first – except the yeast:
2 1/3 cups white rice flour

½ cup potato starch flour
½ cup tapioca starch flour

1

/3 cup extra potato starch or tapioca starch
½ tbsp xanthan gum
2 tbsp sugar
1½ tsp salt

1 sachet dried yeast 2½ tsp (if you find the bread rises too high

reduce by ¼ tsp)
Wet ingredients
2 large eggs at room temperature (beaten)

1 tsp cider vinegar (if allowed)
¼ cup sunflower/corn/olive oil
1/3 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 programme with your choice of crust setting. O n
completion of the baking time – remove the loaf from t he tin and place on
a wire tray to become cold before slicing.

To make a brown loaf, add 1 tbsp molasses to w et ingredients, if allowed
by your intolerance.

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Home Bakery

3lb WHITE-BROWN LOAF

Dry ingredients
Gently mix together in a bowl first – except the yeast
5 cups white rice flour

1 cup potato starch flour
1 cup tapioca starch flour (cassava)
1 cup extra potato starch or tapioca starch
2 tbsp xanthan gum
2 tsp salt or dried herbs
3 tbsp sugar

1 sachet dried yeast 2¼ tsp
Wet ingredients
2 large eggs at room temperature

½ cup organic olive/sunflower/corn oil
1 tsp cider vinegar (if allowed)
1 cup soya/rice/goat/ewe/cow’s or allowed milk
1½ 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 programme with your choice of crus t s ett ing. Becaus e 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 mi xing. On completion of the baking time –
remove the loaf from your machine and place on its side on a w ire 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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Home Bakery

Apricot and almond bread

Dry ingredients

Mix together in a bowl first except the yeast
2 cups white rice flour

½ cup tapioca starch flour
½ cup potato starch flour
2 tsp xanthan gum
1½ tsp gluten-free mixed spice
½ cup powdered milk (if using fresh see additional info)
1 tsp salt
¼ cup sugar
½ cup dried apricots (finely chopped after soaking)
¼ cup crushed almonds – or – 1 tsp almond essence

Wet ingredients

3 large eggs at room temperature (beaten)
2 ozs melted butter or allowed margarine/oil
1 tsp cider vinegar (if allowed)
2/3 cup warm water – hand hot
1 cup apricot jam

1 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 w et ingredients s prinkle the yeas t on t op of
the dry ingredients use BASIC 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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Home Bakery

Banana and nut bread

Dry ingredients

2 cups white rice flour
½ cup tapioca starch flour
½ cup potato starch flour
2½ tsp xanthan gum
1 tsp salt
¼ cup powdered milk (if using fresh contact b-kitchen)
1/3 cup sugar
1/3 cup finely chopped nuts (if allowed)

Wet ingredients

1 large or 2 small mashed bananas
2 large eggs at room temperature (beaten)
3 ozs melted butter or allowed margarine
1 tsp cider vinegar if allowed
1 tbs molasses/treacle
1 1/3 cups of warm water – hand hot

1 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 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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Home Bakery

Carrot and pineapple bread

Dry ingredients

2 cups white rice
½ cup tapioca starch flour
½ cup potato starch flour
2 ½ tsp xanthan gum
1 tsp salt
¼ cup powdered milk
¼ cup sugar
1 tsp gluten-free mixed spice
1 tsp gluten-free cinnamon

Wet ingredients

1 cup finely grated carrot
½ cup crushed unsweetened pineapple (tinned) plus juice
2 large eggs at room temperature (beaten)
3 ozs melted butter or allowed margarine/oil
1 tsp cider vinegar (if allowed)
1 1/3 cups warm water (hand hot)

1 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 w et ingredients s prinkle the yeas t on t op of
the dry ingredients use BASIC 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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Home Bakery

Ploughman’s loaf

Dry ingredients

Mix together in a bowl first except the yeast
2 cups white rice flour
½ tapioca starch flour
½ potato starch flour
2½ tsp xanthan gum
1 tsp salt
½ cup allowed powdered milk
2 tsp gluten-free prepared mustard
3 ozs fresh onion (minced) or onion powder to taste
1 cup strong grated cheese
2 ozs sugar

Wet ingredients
3 large eggs at room temperature (beaten

3 ozs melted butter or allowed margarine
1 tsp cider vinegar (if allowed)
1 2/3 cup warm water hand hot

1 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 w et ingredients s prinkle the yeas t on t op of
the dry ingredients use BASIC 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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Spiced apple loaf

Dry ingredients

2 cups white rice flour
½ cup tapioca starch flour
½ cup potato starch flour
3 tsp xanthn fum
1 tsp salt
¼ tsp gluten-free cinnamon
¼ cup sugar or maple syrup
½ cup allowed powdered milk
1 tsp apple spice (if able to obtain)
grated rind of half a lemon

1 large bramley apple-peeled and grated
2 large eggs at room temperature (beaten)
3 ozs melted butter or allowed margarine
4 tsp cider vinegar (if allowed)
1 ½ cups of warm water – hand hot

1 packet of dried yeast (21/4 tsp)

Home Bakery

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 w et ingredients s prinkle the yeas t on t op of
the dry ingredients use BASIC 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.