Prima ABM8 User Manual

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Home Bakery

Instruct ion Manual & Recipes

ABM 8

www.prima-international.com

2001 ABM8 rev.0

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Use your loaf!

Use your loaf!Use your loaf!

Please read the instructions

Please read the instructionsPlease read the instructions

START HERE

START HERESTART HERE

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Home Bakery

INTRODUCTION

Your Prima Home Bakery is the result of Prima’s many years of 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.

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.

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.

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Home Bakery

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 ma i ns s upply 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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••••

ABOUT BREAD 1

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Home Bakery

Bread is one of the oldest foodstu ffs we know. Soon after human s 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 di ffers in taste an d 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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••••

ABOUT BREAD MAKERS 2

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Home Bakery

With the continued success of the

Prima Home Bakery

it is nice to know that technology is ac tually helping to pre serve the art of hom e bread making for generations to come.

Like most kitchen appliances, your bread maker is a labour-saving device. The principal benefit is tha t all the kneadin g, rising and ba king 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 unde rstands a few basic princi ples. Unless y ou enjoy e ating breeze b locks , it is not wise to expect t he machine t o think for you. It cannot tell you th at y ou’ve f orgot ten the y eas t or th at the flou r was the wron g type or measured incorrectly.

Prima A BM 8

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••••

INGREDIENTS 3

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. 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 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 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 ‘ 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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strong flour’

Home Bakery

means that it has a high gluten content.

••••

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.

•

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.

BROWN FLOUR (or FARMHOUSE FLOUR) 5

WHOLEMEA L OR WHOLE -WHEAT F LOUR 6

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••••

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.

•

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.

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Home Bakery

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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 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.

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••••

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.

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.

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Home Bakery

••••

ENVIRONMENT 13

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 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

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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

comprising one small & one large kneading blade.

1 measuring cup

your own measuring jug as long as it’s graduated in ml.

1 measuring spoo n.

are based upon this metric tablespoon (15ml – large end) and metric teaspoon (5ml – small end)

This book.

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 pl ace.

...which you wouldn’t be reading if it wasn’t included of course!

, (2 large & 2 small). This represents 2 sets of blades, each set

Keep the spare set in a safe place.

. You can use this cup for measuring the liquid ingredients or you can use

The quantities of sugar, oil & some other ingredients in these recipes

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Home Bakery

••••

THE CONTROLS 16

START/STO P b utton

part way through you need to press and hold this button for 3 seconds. After which, the machine will reset to programme 1.

Time selector

Colour

the display (6) will point to the colour you have selected.

be changed in ‘BREADMIX’ mode.

Loaf size

indicate your current selection.

Select.

programme number is shown on the display (6)

Display.

. Press to select crust colour between light, medium & dark. The arrow on

Main selector control. Press to cycle through each programme. The

. For use when setting the delay timer (see section of timer operation

. Select between 1.5lb and 2lb loaf size. The small arrow will move to

Shows time remaining, programme selected, crust colour and loaf size.

. Starts the programme (of course). To stop the programme

NB: crust colour cannot

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••••

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 (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.

option is not available in quick mode.

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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If you p ress the

COLOUR

NOTE: The l oa f s i z e

button the arrow

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••••

THE PROGRAMMES 17

Please s ee below a summary of a l l the other modes/programmes.

DISPLAY FUNCTION

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1. BASIC

shown when the machine is first switched on. This is a good, generalpurpose prog ramme for white or brown bread. Most of the recipes use this programme.

2. QUICK

steps to ma ke bread in a shor t er time.

Note:

mode.

Loaf size is not available in this

. This is the programme

bread setting. Uses shorter

Home Bakery

3. FRENCH.

longer than the BASIC programme due to the extra kneading and rising time re quired to gi ve the loaf a ‘a i ry’ texture charact eristic of Frenc h bread. (Does not come out in sticks!)

NOTE:

this mode.

4. RAPID.

QUICK pr ogramme in that the steps are shorter for a faster process time.

NOTE:

this mode. Quick mode is good for the glutenfree recipes.

5. WHOLE WHEAT

spreads the kneading and rising steps to giv e be tter results wi th the low gluten content whole wheat/whole meal flour.

Loaf size cannot be altered in

This setting is slightly

This mode is similar to the

. This mode

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••••

PROGRAMMES cont. 17

DISPLAY FUNCTION

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6. CAKE

cakes. Note: The crust colour control

7. DOUGH.

of kneading and rising but omits the bake cycle. control and loaf size selection are not available.

. Programme for making

available in this mode.

Performs all the steps

Note:

Crust colour

Home Bakery

8. BAKE.

Good for baking pre-made dough etc.

9. JAM

progr amme ideal for jam making.

10. BREAD KIT.

specially designed for pre-packed bread mixes.

Stand-alone bake cycle.

. Mixing and heating

Programme

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CYCLE CHART FOR MODEL ABM8 – all figures in hours/minut es

Home Bakery

BASIC QUICK FRENCH RAPID W/WHEAT CAKE DOUGH BAKE JAM BREADMIX 2LB 3:30

PREHEAT

Motor is idle

STIRRING

KNEAD 1

KNEAD 2 Heater at

°°°°

RISE 1 Heater on/off @

°°°°

RISE 2

RISE 3

BAKE KEEP

WARM Not incl’d in total time TIMER 13HR N/A 13HR N/A 13HR N/A 13HR 13HR N/A 13HR

Fruit signal at

2:50 (1.5lb )

1.5LB 3:20

2:57 (2lb)

1:58 3:50 1:52 2/2.5LB

3:40

Fruit

signal at

1:33

Skip

Fruit

signal at

3:12

No fruit

signal

Skip

Fruit signal at

1.5LB 3:30

2:47 (2lb)

2:40 (1.5lb )

2:00 1:50 1:00 1:20 2LB

Skip

3.5 20

Fruit signal

1:49

Skip

80 plus 16

mins idle

time Skip

Fruit signal

at 1:12

Skip

45+

(heater on)

Idle

(heater off)

N/A

1.5LB

3:20

Fruit signal at

2:45 - both loaf

sizes

3:09

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z

HOW TO USE THE TIM ER 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. 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 on the control panel and the figure on the display will increase by 10 minutes. This way you can delay 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:

button until the display reads 5:00 then press START it will be 5 hours before the loaf is ready. If you press the 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 buttons to scroll quickly to your desired setting.

NOTES:

After se lecting the req uired progr amme, if you ke ep pressing th e

of the programme to suit your requirements. The

end

TIME

(up) button some more and the display reads 8:10

(up) button

TIME

(up/down)

•••• The maxi mum time you can selec t i s 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.

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

NB.

•••• 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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••••

YOUR FIRST LOAF 20

Before we sta rt, i f yo u hav e ski pped for ward to th is pa rt of the bo ok an d not re ad th e 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:

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Home Bakery

Water 250ml Strong white bread flour 460g Butter or margarine 2tbps Sugar 2tbsp Salt 2 tsp (NOT tbsp!) Yeast (sachet type) 2½ tsp (usually 1 full 7g s achet)

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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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

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 IMPORTANT.

6. ADD THE BUTTER/MARGARINE

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.

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

Notes:

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Home Bakery

METHOD cont. 20.1

10. PLACE THE BREADPAN INTO THE MACHINE & ENSURE IT LOCKS FI RMLY INTO PLACE.

THE MOTOR DOES NOT RUN RIGHT AWAY

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

11. CLOSE THE LID & SELECT THE MACHINE THE BASIC MODE WILL BE SELECTED ALREADY. THE DISPLAY SHOULD READ AS SHOWN ABOVE. SMALL ARROW IS POSITIONED UNDER THE 1.5LB SETTING. PRESS

THE FIRST STEP IS PREHEAT. THIS IS WHERE THE MACHINE

BASIC

MODE (1) IF YOU’VE JUST SWITCHED ON

PRESS THE LOAF SIZE (4) BUTTON

13. CHECK THE DOUGH 5-10 MINUTES INTO THE KNEADING – IT SHOULD LOOK SOMETHING LIKE THIS.

14. WHEN THE PROCESS IS COMPLETE THE DISPLAY TIME WILL READ ZERO. YOU CAN NOW REMOVE YOUR FINISHED LOAF.

OVEN GLOVES OR A THICK TEA TOWEL TO REMOVE

PAN WILL BE VERY HOT!

- THE BREAD

USE

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.

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

SO THE

START

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 th e kne ading blade s to co nsistentl y s tay on the drive s haft rather th an come out in the loaf. If you fi nd the kneadin g 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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•

HOW DID IT TURN OUT? 21

If you followed the steps on the previous pages you should have a loaf that looks and tastes grea t. If not then the follo wing info rmatio n shou ld hel p you iden tify wha t 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.

••••

Freque nt ly 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 the programmes start with a pre-heat step that ensures al l the ingr edien ts ar e at th e right temper atur e befo re th e proces s starts. This is the signal to add other ingredients like fruit or nuts. Some of the recipes call for extr a ingredi ents. Refer to the appr opriate reci pe for more information. The machine must be allowed to cool thoroughly before another loaf can be made. The machine will show the word until it has cooled properly. The Keep War m functi on pr events con den sati on fr o m for min g on the l oaf after the bake cycle has finished. You can remove the loaf during the Keep Warm period then press The bread maker wi ll resume fr om where i t lef t off as lo ng as the p ower is restor ed within 30 minutes. After this, i t is likely that the in gredients will have spoiled anyway.

START/RESET

H:HH

button to reset the machine.

on the display panel

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.

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.

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.

You’re not using ordinary plain flour are you?

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SUNKEN LOAVES cont. 22.1

••••

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Home Bakery

The gas bubbles produced by the yeast are escaping!

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.

The yeast is dead or has go ne of f.

If you use warm water the yeast may be exhausted before the rising process is comp lete. Tap water i s usually fine. Be extra carefu l that the yeast d oes not come into contact wi th the water b efore the mixing proce ss starts. Th is is particularly important when using the timer.

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

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:

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

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

A common error is mistaking teaspoons of salt for tablespoons. The yeast will not work well if you put too much salt in.

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

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

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

Usual ly caused by to o much yeast, too much water or flour, or forgetting to a dd the salt. Salt keeps the yeast in check – without it the yeast can cause the loaf to overrise.

Remember: Nothing the machine does will prevent good dough from rising

properly

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•

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. 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 immer s in g th e 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, moistened with a mil d d etergent solu ti on then wipe dry.

The Machin e

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

wait for th e oven to cool comp l e tel y

IN ALL CASES ALWAYS E N SURE THA T THE MACHINE IS COLD AND

DISCONNECTED FROM THE MAINS SUPPLY BEFORE CLEANING

then wipe round with a damp cloth

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•

RESOURCES 24

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Home Bakery

Barbar a ’s Kitchen

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

Barbar a ’s Kitchen.

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 informatio n about Wrights products call : 0800 0640100

Marriages

Marriages make an excellent range of flours, mostly available in health food shops. If you exp erience any di ffi c ulty in obtai ning 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 me al, Claybrook e was the only place we could find. Their number i s: 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 ad apted for your machine.

Tel: 01443 229304. You can also obtain XANTHAN GUM from

Start at:

www.prima-international.com

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Home Bakery

Home BakeryHome Bakery

Recipes

RecipesRecipes

Page

Home Bakery

ABM8

BASIC WHITE BREAD

(use half these measures for 1lb loaf)

2lb

Water 310ml Strong white flour 560g Salt 2 tsp Dried Milk (optional) 2 tbsp Sugar 2 tbsp Butter/oil 3 tbsp Dried s achet yeast 2 1/2tsp

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.

1.5lb

Water 260ml Strong white flour 460g Salt 2 tsp Dried Milk (optional) 2 tbsp Sugar 2 tbsp Butter/oil 3 tbsp Dried s achet yeast 2 1/2tsp

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White Flour Recipes

FRENCH BREAD

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

(use half these measures for 1lb loaf)

2lb

Water 310ml Strong white flour 560g Salt 2 tsp Dried Milk (optional) 2 tbsp Sugar 2 tbsp Dried s achet yeast 2 1/2tsp

Select FRENCH (3) programme for best results. Remember LOAF SIZE option is not available in this mode. The programme will work just as well with 2lb or 1.5lb loaf. You can also use QUICK (2) setting if you want the bread to be ready in a shorter time. The loaf will be a little smaller because the QUICK programme uses shorter steps.

NOTE: there is no fat/oi l in the French l oa f

1.5lb

Water 260ml Strong white flour 460g Salt 2 tsp Dried Milk (optional) 2 tbsp Sugar 2 tbsp Dried s achet 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 timer for this recipe as the ingredients may spoil before the

process starts

(use half these measures for 1lb loaf)

2lb

Eggs 3 (make up to 310ml with water ) Strong white flour 560g Salt 2 tsp Dried Milk (optional) 2 tbsp Sugar 2 tbsp Butter/Oil 4 tbsp Dried s achet yeast 2 1/2tsp

Method:

water to 310ml or 260ml accord i ng to which loaf size you are making. U se BA SI C (1) setting for best results. For 1.5lb option press LOAF SIZE button. You can also use the QUICK (2) programme if you wish.

1.5lb

Eggs 2 (make up to 260 ml with water ) Strong white flour 460g Salt 2 tsp Dried Milk (optional) 2 tbsp Sugar 2 tbsp Butter/Oil 3 tbsp Dried s achet yeast 2 1/2tsp

When adding the eggs, put them into a measuring jug then top up with

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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.

(use half these measures for 1lb loaf)

2lb

Milk 310ml Strong white flour 560g Salt 2 tsp Dried Milk (optional) 2 tbsp Butter/Oil 3 tbsp Sugar 2 tbsp Dried s achet 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 uses shorter steps.

1.5lb

Milk 260ml Strong white flour 460g Salt 2 tsp Dried Milk (optional) 2 tbsp Butter/Oil 2 tbsp Sugar 2 tbsp Dried s achet 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. Sometimes the herbs can have an effect on the action of the yeast so a slightly smaller loaf is not unusual.

(use half these measures for 1lb loaf)

2lb

Water 330ml Strong white flour 560g 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 s achet 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

1.5lb

Water 270ml Strong white flour 460g Salt 1 tsp Dried Milk (optional) 2 tbsp Olive oil 2 tbsp Sugar 2 tbsp Tarragon 1 tsp Basil 1 tsp Oregano 1 tsp Parsley 1 tsp Dried s achet yeast 2 1/2tsp

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ITALIAN STYLE BREAD

One of the most popular savoury bread recipes! This recipe requires ingredients to be added 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 u s in g any other programme add these ingredients about 5 minutes before the end of the second kneading step (refer to chart).

2lb

Water 310ml Strong white flour 560g Salt 1 tsp Dried Milk (optional) 2 tbsp Olive oil 3 tbsp Sugar 2 tbsp Basil 2 tsp Oregano 2 tsp Tomato p aste 3 tbsp Dried s achet yeast 2 1/2tsp

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.

part way

(use half these measures for 1lb loaf)

through the programme. Whenever heavier ingredients are called for

1.5lb

Water 240ml Strong white flour 460g Salt 1 tsp Dried Milk (optional) 2 tbsp Olive oil 2 tbsp Sugar 2 tbsp Basil 2 tsp Oregano 2 tsp Tomato p aste 2½ tbsp Dried s achet yeast 2 1/2tsp

2-4 tbsp chopped olives – add these at the beeps (refer to chart for timings)

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CINNAMON & RAISIN BREAD

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

(use half these measures for 1lb loaf)

2lb

Water 310ml Strong white flour 560g Salt 2 tsp Dried Milk (optional) 2 tbsp Butter/Oil 3 tbsp Sugar 2 tbsp Cinnamon 4 tsp Dried s achet 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.

1.5lb

Water 260ml Strong white flour 460g Salt 2 tsp Dried Milk (optional) 2 tbsp Butter/Oil 2 tbsp Sugar 2 tbsp Cinnamon 3 tsp Dried s achet yeast 2 1/2tsp

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

APRICOT BR EAD

(use half these measures for 1lb loaf)

2lb

Water 310ml Strong white flour 560g Salt 2 tsp Dried Milk (optional) 2 tbsp Butter/Oil 4 tbsp Sugar 4 tbsp Dried s achet yeast 2 1/2tsp

Method:

70g Dried apricots (chopped) 50g Pecans (chopped) 70g Old fashioned oatmeal

Use the BASIC programme. At the beeps add:

1.5lb

Water 260ml Strong white flour 460g Salt 2 tsp Dried Milk (optional) 2 tbsp Butter/Oil 3 tbsp Sugar 3 tbsp Dried s achet yeast 2 1/2tsp

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SODA BREAD

A non-yeast bread perfect for the RAPID programme but you can use the CAKE progr amme too if you wish.

Add the following the bread pan: 350g wh i te plain flour

350g p l ain wholemeal flour 2 tsp Bicarbonate of soda 1 tsp Salt 450ml buttermilk

Set mac hine 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 ‘strong’ or ‘for bread making’ on the packet.

ABM8 can ma ke 2.5lb whole meal br ea d. FOR 2.5 LB LOAF SIZE USES THE 2LB LOAF SIZE SETTING.

must

BASIC WHOLE MEAL LOAF

2.5 lb 2lb

Water 380ml Strong whole meal flour 500g Strong white flour 200g Salt 2 tsp Dried Milk (optional) 2 tbsp Butter/Oil 3 tbsp Sugar (brown is best) 3 tbsp Dried sachet yeast 2 1/2tsp

Use the WHOLE WHEAT programme (5) for best results. You can substitute the white flour for whole meal to mak e a 100% whole meal loa f but increase the water by 1 tbsp for 2lb/2.5lb l oaf or 2 tsp for th e 1.5lb recipe. W ith certain types of flour you may find that the BREAD MIX (10) or FRENCH (3) works well.

(use half th ese measures for

1lb loaf)

Water 320ml Strong whole meal flour 400g Strong white flour 160g Salt 2 tsp Dried Milk (optional) 2 tbsp Butter/Oil 3 tbsp Sugar (brown is best) 3 tbsp Dried sachet yeast 2 1/2tsp

1.5lb

Water 260ml Strong whole meal flour 340g Strong white flour 120g Salt 2 tsp Dried Milk (optional) 2 tbsp Butter/Oil 2 tbsp Sugar (brown is best) 2 tbsp Dried sachet yeast 2 1/2tsp

have the w ords

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BASIC BROWN LOAF

2.5 lb 2lb

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

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

(use half th ese measures for

1lb loaf)

Water 320ml Strong brown flour 560g Salt 2 tsp Dried Milk (optional) 2 tbsp Butter/Oil 3 tbsp Sugar (brown is best) 3 tbsp Dried sachet yeast 2 1/2tsp

1.5lb

Water 270ml Strong whi te flour 460g 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

2.5 lb 2lb 1.5lb

Water 400ml Strong whole meal flour 500g 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 WHOLE WHEAT programme for this recipe. Adding ¼ cup of chopped nuts at the beeps enhances taste & texture.

Water 300ml Strong whole meal flour 400g Strong white flour 160g Salt 2 tsp Dried Milk (optional) 2 tbsp Butter/Oil 3 tbsp Honey 4 tbsp Dried sachet yeast 2 1/2tsp

Water 240ml Strong whole meal flour 340g Strong whi te flour 120g 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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GRANARY LOAF

2lb 1.5lb

Water 310ml Granary flour 560g Salt 2 tsp Dried Milk (optional) 2 tbsp Butter/Oil 3 tbsp Sugar 2 tbsp Dried s achet yeast 2 1/2tsp

Use the BASIC (1) programme for this recipe.

Water 260ml Granary flour 460g Salt 2 tsp Dried Milk (optional) 2 tbsp Butter/Oil 2 tbsp Sugar 2 tbsp Dried s achet yeast 2 1/2tsp

Home Bakery

EUROPEAN BLACK BREAD

This loaf is well worth the effort bu t we don’t reco mmend that you try it as your first

loaf!

2lb only

Water 370ml Cider vinegar 2 tsp White fl our 400g Rye flour 160g Oat bran 100g Butter 2 tbsp Sugar 2 tbsp Salt 1 tsp Caraway seeds 4 tsp Drie d m i nced onion 4 tsp Cocoa powder(unsweetened) 4 tbsp Dried s achet yeast 2 1/2tsp

Use the WHOLE WHEAT pr ogramme for this recipe.

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CAKES

If you want to use smaller quantities than those shown here, you may need to stop the bake step early. If usi ng a cake mix you should use a MINIMUM of 400g. Use the CAKE programme for all the recipes on this page. Check the crust colour of the cake after 50 minutes and press the START/STOP button for 3 seconds to stop the bake process if necessary. The crust of Madeira cake is quite dark anyway due to the high sugar content.

BASIC MADIERA CAKE

Butter 280g

Caster su gar 280g Eggs (medium) 3 Self rai sing 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 crus t se tti ng for your fi rst attempt. Ad d dried fruit i f you wish.

RICH CHOCOLATE CAKE

Castor sugar 300g Butter 200g Eggs 3 medium size Vanilla essence 2 tsp Cocoa 70g Self rai sing flour 400g Salt ½ tsp Baking powde r 1 tsp

COCONUT CAKE

Soft brown sugar 300g Butter 200g Eggs 3(medium) Self rai sing flour 400g Baking powde r 3 tsp Salt 1/2 tsp Milk 50ml 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 conventio nal 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 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:

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).

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

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 do ugh into 15-20 eq ual pieces and ro ll into balls . Make a 1” (2.5cm) ho le 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

Ingredient s 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 marga rin e , 1 egg, a little milk and so me cling film.

Method:

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 th e c ling film and lay the butter ac ross the dou gh in such a way tha t the dough can be folded over to fo rm 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.

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

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

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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 th e top of each cro issant with a bea ten egg mixed with 2 tbsp milk. Bake for 10-12 minutes or until golden brown.

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Home Bakery

BREAD MIXES

The ABM8 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 th in g to consider i s that the drie d yeast is often mi xed 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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JAM

The ABM8 makes excellent jam! However, please remember to be extra careful when handling the hot jam.

Fresh s trawberries ( or just about any fr uit) 440g Sugar (caster or granulated) 630g Pectin (available in packets in supermarkets) 1 x 13g sachet.

Method:

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. A layer of foam often develops on top of the jam. Carefully remove this and discard. Pour the r emaining mixtur e into jars/conta iners and leav e to cool be fore removing to refrigerator.

Tip:

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

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

!!carefully!!

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

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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 th ese 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 FURTHE R I NFO RMA TI O N PLEASE CONTACT:-

BARBARA’S KITCHEN TEL/F A X 01443 22 9304 E.MAIL: WEBSITE: http://www.barbaraskitchen.co.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 fl our Soya flour White rice flour Potato s tarch 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.

enquiries@barbaraskitchen.co.uk

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Makin g 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 POTA TO STARCH FLOUR ½ CUP TAPIOCA STAR CH FLOUR

EXAMPLE 2 6 CUPS WHITE RICE FLOUR 2 CUP POTATO STARCH FLOUR 1 CUP TAPIOC A STARCH FLOUR

EXAMPLE 3 12 CUPS WHITE RICE FLOUR 3 CUPS POTATO STA R CH FLOUR 2 CUPS TAPIOC A STA R CH 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 ingredie nt s.

Check your baking powder is Gluten Free or make your own:¼ ozs/7gm Potassium Bicarbonate (from chemist) 2 tsp

4¼-oz s /115gm Potato Sta rch Flour (Brand name Farina) ¾ CUP

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2.5 lb WHITE/BR OW N L OAF RECIPE

Gently mix togeth er in a bowl first – ex c ept the yeast:

2 1/3 cups white rice flour ½ cup potato starch flour ½ cup tapioca starch flour

/3 cup extra potato starch or tapioca starch ½ tbsp xanthan gum 2 tbsp sugar 1½ tsp sal t 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 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- B ROWN LOAF

Dry ingr edients

Gently mix togeth er in a bowl first – ex c ept 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 organi c oli ve /s u nflower/co rn oi l 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 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 machin e fir st sta r ts mixin g. On comple tio n of th e bak ing ti me – re move the loa f fro m 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 ingr edients

Mix tog ether in a bowl first except the ye ast 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 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 a nd nut bre a d

Dry ingr edients

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 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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Carrot and pineapple bread

Dry ingr edients

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

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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Ploughman’s loaf

Dry ingr edients

Mix tog ether in a bowl first except the ye ast 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 wa ter hand hot 1 packet of dried yeast (2¼ tsp)

Method

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 ingr edients

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

Wet ingredients

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 (2 1/4 tsp)

Home Bakery

Method

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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FITTING OF 3 PIN PLUG

WARNING: THIS APPLIANCE MU ST BE EARTHED

IMPORTANT:

following code:

UNITED KINGDOM: FITTING OF A 13A FUSED PLUG

As the colours of the wires in the mains lead of this appliance may not correspond with the coloured markings identifying the terminals in your plug, proceed as follows:The wire which is coloured green & yellow must be connected to the terminal in the plug which is marked with the letter 'E' or the earth symbol ‘ ‘ or coloured

green & yellow.

The wire, which is coloured connected to the terminal which is marked with the letter ‘N’ or coloured

The wire which is coloured connected to the terminal which is marked with the letter 'L' or colour ed

The wires in this mains lead are coloured in accordance with the

Green and Yellow: Blue:

Earth

Neutral

Brown: - Live

EARTH FUSE

(GREEN & YELLOW

or GREEN)

NEUTRAL

(BLUE or BLACK)

green or

CORD GRIP

blue

must be

WIRING FOR A 13 AMP PLUG (BS 1363)

black

If a 13A (BS 1363) fused plug is used it must be fitted with a 13A fuse. If in doubt -

brown

must be

consult a qualified electrician. Please note: The Earth Terminal is marked

red

with the letter ‘E’ or

Home Bakery

Earth Symbo l

(BROWN or RED)

‘ ’.

LIVE

WARNING

This appliance must be earthed. If the supply cord is damaged, it must be replaced by the manufacturer or its service agent or a similarly qualified person in order to avoid a hazard. Disconnect the mains plug from the supply socket when not in use. Do not attempt to dismantle any part of this appliance. There are no used serviceable parts. If this instruction is ignored, responsibility for failure cannot be accepted. To prevent from fire or risk of electric shock, do not immerse in water or any other liquid, or allow water to come into contact with electrical connections or switches. Do not stand the bread maker in metal trays, or on sloping surfaces or draining boards.

2001 ABM8 rev.0

Page 46

WARRANTY

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This product is guaranteed for 12 months from the date of purchase when the appliance is used solely for domestic purposes. For commercial use the product is guaranteed for 90 days from the date of purchase.

The guarantee is valid against mechanical or electrical defects if the product is used in accordance with the instructions and provided that it is not connected to an unsuitable electricity supply or dismantled, interfered with or damaged in any way.

IMPORTANT, PL EASE RETAIN TH I S W A RRANTY

Please ask your retailer to either stamp this warranty or simply attach your store receipt. Keep this warranty somewhere safe. DO NOT SEND TO PRIMA.

This guarantee in no way affects your rights under statutory law.

WARRANTY

WARRANTY WARRANTY

Page

Home Bakery

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IF THE PRODUCT MALFUNCTIONS DURING IT’S WARRANTY PERIOD IT MUST BE RETURNED TO TH E RETAILER FROM WHOM IT W A S PU RCHA SED FOR REPLACEMENT. IF YOU BOUGHT THIS PRODUCT VIA MAIL ORDER, PLEASE KEEP ALL THE DOCUMENTATION THAT CAME WHEN THE UNIT WAS DELIVERED.

NAME_______________________________________________________________

ADDRESS___________________________________________________________

_____________________________________________________________________

PURCHASED FROM__________________________________________________

DATE OF PURCHASE __________________MODEL_______________________

The Prima International Group Ltd. 4 Elland Road Ind. Park, Elland Way

LEEDS LS11 0EY. United Kingdom

2001 ABM8 rev.0

Prima ABM8 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual