Prima ABM 9 User Manual

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page

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Home Bakery

Home Bakery

Instruction Manual & Recipes

ABM 9

www.prima-international.com

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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 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.

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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 bread maker.

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

• DO NOT touch hot surfaces during operation.

• DO NOT allow children to operate this machine unsupervised.

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

use.

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

• DO NOT use the bread maker outdoors

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

objects when in use.

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

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

secure grip.

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

• ALWAYS use two hands when moving the machine.

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

bread pan should be cleaned after each use with mild detergent
solution, rinsed and dried thoroughly.

• IF the unit is dropped or becomes damaged in any way, do not use but
call Prima Service first (number at back of book).

THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY

PLEASE SAVE THESE

INSTRUCTIONS

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Home Bakery

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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 Prima Home Bakery it is
nice to know that technology is actually helping to preserve
the art of home bread making for generations to come.

Like most kitchen appliances, your bread maker is a labour­saving device. The principal benefit is that all the kneading,
rising and baking is performed within a space saving, self­contained unit. Your Prima Home Bakery will easily produce
superb loaves time and again provided the user follows the
instructions and understands a few basic principles. Unless you
enjoy eating breezeblocks, 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 ABM9

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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 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 ‘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
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

Prima

we use Allinsons Strong White, Strong Brown

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 bread maker.

• 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
bread maker. The bran in the wholemeal flour inhibits the
release of gluten so wholemeal loaves tend to be smaller and
more dense than white loaves. However, the flavour is superb
(try the honey wholemeal recipe). Your Prima Home Bakery has
a special process for wholemeal bread, which devotes more
time to the kneading and rising processes.

•••• YEAST 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 Prima Home Bakery will still
make good bread with hard water. There is often much debate
on what temperature the water should be. The answer is
simple. If you put your hand in the water and it feels cool then
it’s fine. There is no need to warm the water first. If you’re
worried the water may be too cold from the tap just leave it to
sit for an hour in the kitchen before you use it. Making the
water warm could kill the yeast prematurely. The Prima Home
Bakery takes the guesswork out of bread making.

•••• OTHER INGREDIENTS 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

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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 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.

part of the house.

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.

Do not site your bread maker in a draughty

The machine will offer some protection to

•••• 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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• 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:

1 kneading blade

1 measuring cup

ingredients or you can use your own measuring jug as long as
it’s graduated in ml.

1 measuring spoon.

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

. You can use this cup for measuring the liquid

The quantities of sugar, oil & some other

Get Familiar!

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 cog can make proper contact
with the kneading shaft.

1. To remove the pan from the machine turn it

anti-

clockwise

2. To insert the bread pan, place it into the baking chamber
and turn it

Next, insert the kneading blades. As you place them over the
kneading shaft, rotate them until they lock into place.

then lift out by the handle

clockwise

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Home Bakery

•••• THE CONTROLS 16

START/STOP button. Starts the programme (of course). To stop the
programme part way through you need to press and hold this button
for 3 seconds. After which, the machine will reset to programme 1

(NORMAL).
Time selector. For use when setting the delay timer (see section of
timer operation)
Crust control. Press to select crust colour between light, medium &
dark. Note: Crust control is not available in all modes.
PROG. Main selector control. Press to cycle through each programme.
The programme number is shown on the display.
Display. Shows time remaining. The dots flash when the programme is
running. NOTE: if display reads H:HH it means the machine is too hot

to make another loaf. You’ll need to wait for it to cool down.
Programme Indicators. Illuminate depending upon which programme is

selected.

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THE PROGRAMMES 17

••••

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

DISPLAY FUNCTION

1. NORMAL. This is a good, general-purpose programme for white or

brown bread. Most of the recipes use this programme.

2. RAPID bread setting. Uses shorter steps to make bread in a shorter
time. Loaves made in this mode are usually smaller and more dense.

3. FRENCH. This setting is slightly longer than the NORMAL programme
due to the extra kneading and rising time required to give the loaf an ‘airy’
texture characteristic of French bread. (Does not come out in sticks!)

4. QUICK. This mode is similar to the RAPID programme in that the steps
are shorter for a faster process time.
Quick mode is good for the gluten-free recipes or pastry.

5. WHOLE WHEAT. This mode spreads the kneading and rising steps to
give better results with the low gluten content whole wheat/whole meal
flour.

6. CAKE. Programme for making cakes.

7. DOUGH. Performs all the steps of kneading and rising but omits the

bake cycle. Note: Crust colour control is not available. If your dough turns
out to be crusty, you’ve gone very wrong somewhere!

8. BAKE. Stand-alone bake cycle. Good for baking pre-made dough etc.

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Home Bakery

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

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
25°°°°c

RISE 1
Heater
on/off @
25°°°°C

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

20

Fruit signal at

2:50 (1.5lb)

62

1.5LB
3:20

17

3

2

13

2:57 (2lb)

45

19

46

55

60

1:58 3:50 1:52 2LB

3:40

5

3

2

20

Fruit

signal at

1:33

Skip

7

26

55

60

22

3

2

16

Fruit

signal at

3:12

45

26

51

65

60

3

3

2

5

No fruit

signal

Skip

7

27

65

Skip

40

Fruit signal at 2:47

2:37 (1.5lb)

62

1.5LB

3

2

13

(2lb)

45

19

36

60

3:30

37

55

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

Skip

3.5

20.5

Skip

Skip

Skip

Skip

80 plus 16

mins idle

time

Skip

22

3

2

16

Skip

45

22

Skip

Skip

Skip

Skip

Skip

Skip

Skip

Skip

Skip

60

60

15

45+

(heater on)

Idle

20

(heater off)

N/A

N/A

N/A

N/A

N/A

N/A

1.5LB

3:20

22

3

2

13

Fruit signal at

2:45 - both loaf

sizes

45

19

40

56

60

3:09

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•••• 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. However you use the timer, it’s a lot easier to set than most video
recorders!

Once you have selected your desired programm e, simply press the TIMER (up) button
on the control panel and the figure on the display will increase by 10 minutes. This way
you can delay the end of the programme to suit your requirements. The important thing
to remember is that whatever the display reads is the time from pressing START to
when the loaf will be ready.

For example: After selecting the required programme, if you keep 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 (up) button some more and the display reads 8:10
then (you’ve guessed it) the loaf will be ready in 8 hours and 10 minutes.

To save wear & tear on your index finger you can press & hold the TIMER (up/down)
buttons to scroll quickly to your desired setting.

NOTES:

The maximum time you can select is 13:00.

••••

Once you have pressed START you cannot alter the timer.

••••

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

••••

machine will reset, after which you can re-select your programme and delayed time
accordingly. NB. You should not do this if the process is past the first kneading.

Do not use perishable ingredients like milk or eggs when using the delay timer as

••••

these will spoil whilst sitting in the bread pan.
You cannot reduce the delayed time to less than the process time.

••••

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•••• 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!

You will need the following ingredients to hand:

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 sachet)

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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YOUR FIRST LOAF

Method

1. Remove the bread pan from the machine.

2. Put the ingredients into the pan in the order they are listed above

3. When it comes to adding the yeast, make a small well in the flour

4. Put the bread pan into the machine, turning it clockwise to lock it

5. Press the ‘PROG’ button until the NORMAL programme indicator is lit

6. Press the START/STOP button to start the process

IMPORTANT: The motor doesn’t start immediately. There is a warming

and pour the yeast granules into it. This keeps the yeast dry until the
process starts.

into place. Close the lid: NOTE: the machine won’t work with the lid

up!

(METHOD)

period first.

20

7. When the process is complete the machine will beep.

8. Lift the lid of the machine, then, using oven gloves or a tea towel,
turn the pan anti-clockwise and lift it out of the machine.

9. Turn the pan upside down and shake lightly until the loaf slides out.

Place the loaf onto a wire tray or rack to cool.
NOTES: The kneading blade may stay in the pan or it may come out in the

loaf – If you need to remove the blade from the loaf, wait until the loaf is
cool first. Make a small cut in the underside of the loaf and the blade
should slide out. If the blade stays in the pan simply fill the pan with
water, covering the blade. Leave it to stand for an hour. The blade should
then be easy to remove.

HOW DID IT TURN OUT? 21

•

If you followed the steps on the previous page you should have a loaf that looks and
tastes great. If not then the following inform ation should help you identify what went
wrong. If you have a failed loaf at any time in the future you can guarantee that the
reason is here in these next few paragraphs.

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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. Al l the programmes start with a pre-heat step that
ensures all the ingredients are at the right temperature before the process
starts.
This is the signal to add other ingredient s like fruit or nuts. Some of the
recipes call for extra ingredients. R efer to the appropriate recipe for more
information.
The machine must be allowed to cool t horoughly before another loaf can
be made. The machine will show the word H:HH on the display panel until
it has cooled properly.
The Keep Warm funct ion prevents condensation fr om forming on the loaf
after the bake cycle has finished. You can remove the loaf during the
Keep Warm period then press START/RESET button to reset the machine.
The machine 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.

1.

The mixture is too wet causing weak dough.

a.

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

dough should be soft but firm.

b.

Use the recommended brands of flour and yeast at first. Other brands may
need some adjustment to the ingredients. Some types of flour absorb less
water than those recommended. In this case add an extra 50g of flour to
make the dough thicker.

c.

You’re not using ordinary plain flour are you? It MUST say ‘for bread making’
on the packet.

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•••• SUNKEN LOAVES cont. 22.1

The gas bubbles produced by the yeast are escaping!

2.

a.

Remember the protein called gluten? (sec. 4). Dough without gluten is like
water without soap; you cannot make bubbles in it. All the recommended
white flour brands have sufficient gluten to make good dough. Other brands
may not. If you are using whole meal, brown or bread flour from other
sources, you may obtain better results with the WHOLE setting as this
provides the extra kneading required to release the gluten.

3.

The yeast is dead or has gone off.

a.

If you use warm w ater the yeast may be exhausted before the rising process
is complete. Tap water is usually fine. Be extra careful that the yeast does not
come into contact with the water before the mixing process starts. This is
particularly important when using the timer.

b.

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

c.

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

•••• MY LOAF DID NOT RISE! 22.2

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

a.

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

b.

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

c.

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

d.

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

e.

The mixture may have been too dry. Add 1-2 tablespoons of water to the
mixture if necessary.

f.

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

• THE LOAF ROSE TOO HIGH AND STUCK TO THE LID! 22.3

Usually caused by too much yeast, too much water or flour, or forgetting to add the
salt. Salt keeps the yeast in check – without it the yeast can cause the loaf to over­rise.

Remember: Nothing the machine does will prevent good dough from

rising properly

20

CLEANING 23

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Home Bakery

Bread Pan & Kneading Blade

The most important thing when cleaning your Home Bakery is to keep the non-stick
coating of the bread pan and kneading blade in good order. Never use metal utensils to
remove loaves or cakes 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 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.

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

21

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 obta ining 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

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Home Home

Recipes

Recipes

RecipesRecipes

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Bakery

BakeryBakery

ABM9

Home Bakery

BASIC WHITE BREAD

2lb

(use half these measures for 1lb loaf)

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

Select NORMAL (1) programme for best results. For 1.5lb option press LOAF SIZE
button. You can use RAPID (2) setting if you want the bread to be ready in a shorter
time. The loaf will be a little smaller because the RAPID programme uses shorter steps.

1.5lb

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

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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.

2lb

(use half these measures for 1lb loaf)

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

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

there is no fat/oil in the French loaf

1.5lb

Water 260ml
Strong white flour 460g
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 us ed in place of some of the water. We do not recommend
that you use the delay timer for this recipe as the ingredients may spoil before the

process starts

2lb

(use half these measures for 1lb loaf)

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

Method: When adding the eggs, put them into a measuring jug then top up with water
to 310ml or 260ml according to which loaf size you are making. Use NORMAL (1)
setting for best results. For 1.5lb option press LOAF SIZE button. You can also use the
RAPID (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 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.

2lb

(use half these measures for 1lb loaf)

Milk 310ml
Strong white flour 560g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Butter/Oil 3 tbsp
Sugar 2 tbsp
Dried sachet yeast 2 1/2tsp

Use NORMAL programme for best results. You can use the RAPID programme for this
recipe. The loaf will be ready in a shorter time but will be a little smaller because the
RAPID 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 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. Sometimes the herbs can have an effect on the action of the yeast so a
slightly smaller loaf is not unusual.

2lb

(use half these measures for 1lb loaf)

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 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 NORMAL (1)
or WHOLE (whole meal) (5) programme for best results. We don’t recommend the

RAPID (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 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
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 NORMAL (1) programme the beeps will sound when the clock
reads 2:57 for a 2lb loaf and 2:50 for 1.5lb loaf. If you are using any other programme
add these ingredients about 5 minutes before the end of the second kneading step
(refer to chart).

2lb

(use half these measures for 1lb loaf)

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 paste 3 tbsp
Dried sachet yeast 2 1/2tsp

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

Use the NORMAL 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.

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 paste 2½ tbsp
Dried sachet yeast 2 1/2tsp

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

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Home Bakery

CINNAMON & RAISIN BREAD

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

2lb

(use half these measures for 1lb loaf)

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 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 NORMAL 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 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

2lb

(use half these measures for 1lb loaf)

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

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

50g Pecans (chopped)
70g Old fashioned oatmeal

1.5lb

Water 260ml
Strong white flour 460g
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 RAPID or CAKE programme.

BROWN & WHOLE MEAL/WHOLE WHEAT

RECIPES

For the purposes of these recipes you can consider whole meal and whole wheat flour
to be the same thing. It is of paramount importance to select the flour you use wisely.
People often buy plain brown or plain wholemeal flour in the belief that it will suffice
for bread making – sadly it won’t. Whichever brand you buy it must have the words
‘strong’ or ‘for bread making’ on the packet.

BASIC WHOLE MEAL LOAF

2lb

(use half these measures for 1lb loaf)

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

Use the WHOLE (whole meal) programme (5) for best results. You can substitute the
white flour for whole meal to make a 100% whole meal loaf but increase the water by
1 tbsp for 2lb loaf or 2 tsp for the 1.5lb recipe. With certain types of flour you may
find that the NORMAL (1) or FRENCH (3) works well.

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

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Home Bakery

BASIC BROWN LOAF

2lb

(use half these 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

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

1.5lb

Water 270ml
Strong white 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

2lb 2.5lb

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

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

Water 240ml
Strong whole meal flour 340g
Strong white 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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Home Bakery

GRANARY LOAF

3lb 2.5lb

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

Use the NORMAL (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 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!

2lb only

Water 370ml
Cider vinegar 2 tsp
White flour 400g
Rye flour 160g
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 WHOLE WHEAT programme for this recipe.

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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. Note: check the cake at

least 15 minutes before the end of the cycle in case you need to stop the machine
early.

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 DOUGH programme. When the process is complete remove the dough from the
bread pan and cut into two equal pieces. On a floured surface, roll into Pizza rounds
and pinch around the edges to make a small rim. Place on a lightly greased baking tray
and cover with sauce, cheese and other toppings. Bake at 180°C (gas 5) for 15-20
minutes. (Check progress after 15 minutes).

Tips: You can substitute some or all of the flour for wholemeal or brown. You can add
1 tsp of basil or oregano and ¼ cup of Parmesan cheese for extra flavour. There are
quite a few pizza & taco seasonings available, which can be added (2 tbsp).

DINNER ROLLS

Makes 10-12 generously sized rolls

Use the basic white bread recipe as the basis for these dinner rolls.
Select DOUGH programme (7). Meanwhile beat 1 egg.

When the process has finished remove the dough and divide into 10-12 equally sized
balls. Place onto a lightly greased baking tray leaving as bigger gap as you can between
each roll. Cover and remove to a w arm, 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 DOUGH (7). When the
process is complete proceed as follows:

Cut the dough into 15-20 equal pieces and roll into balls. Make a 1” (2.5cm) hole in the
middle to form a ring shape. Cover and allow to rise in a warm place for 30-40
minutes.

Meanwhile bring 2 litres of water and 2 tbsp of sugar to a gentle boil. When the bagels
are ready, add to the water 2 at a time and boil uncovered for 2 minutes turning once.

Place bagels on a lightly greased baking tray and bake in a pre-heated oven for 30
minutes at 180°C (gas 5) – or until golden brown.

CROISSANTS

Ingredients Amount

Water 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 and some cling film.
Method: Place the ingredients into the bread pan, select DOUGH mode, press START.

Meanwhile, place the butter between two pieces of cling film. Using a rolling pin gently
roll the butter until it becomes a 1” thick rectangular slab. Remove to the fridge to chill.

When the dough cycle is complete remove the dough from the machine. On lightly
floured surface roll the dough into a rectangle 10” x 12”. Remove the chilled butter
slab from the fridge, remove the cling film and lay the butter across the dough in such
a way that the dough can be folded over to form a sandwich with the butter in the
middle. Roll the dough again into a rectangular sheet 10” x 12”. Try to make sure the
butter between the dough spreads out evenly as you go.

Cont.

33

Next, cut the dough sheet into 8 triangular pieces (see drawing). Starting at the base of
the triangle, roll each piece then turn each end in slightly to form the traditional
croissant shape. Lay the 8 croissants on a baking tray giving each one as much room
as possible. Remove to a warm place for 40-60 minutes to rise.

Pre-heat oven to 200C (gas 6). Brush the top of each croissant with a beaten egg
mixed with 2 tbsp milk. Bake for 10-12 minutes or until golden brown.

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Home Bakery

BREAD MIXES

Follow the instructions on the back of the packet and select the NORMAL (1)
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, all of which gave excellent
results.

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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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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 allow ed 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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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 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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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 or RAPID programme with your choice of crust setting. Because this is a
large amount of mixture the finished loaves should weigh in at about 3lb 9ozs.
Use a plastic spatula to help turnover and mix the ingredients initially when the
machine first starts mixing. On complet ion of the baking time – remove the loaf from
your machine and place on its side on a wire tray to cool. You can slice t his 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
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 t he loaf t in f rom your machine and leave t o
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 ingredient s 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 t he loaf t in f rom your machine and leave t o
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
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 t he loaf t in f rom your machine and leave t o
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
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 t he loaf t in f rom your machine and leave t o
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 xanthan gum
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
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 t he loaf t in f rom your machine and leave t o
cool slightly before removing the loaf. Place on a wire tray to become cold before
slicing. Freezes well.