Prima ABM10 instruction manual French Bread, EGG Bread

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White Flour Recipes

FRENCH BREAD

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

2lb (use half these measures for 1lb loaf)		1.5lb
Water	310ml	Water	260ml
Strong white flour	560g	Strong white flour	460g
Salt	2 tsp	Salt	2 tsp
Dried Milk (optional)	2 tbsp	Dried Milk (optional)	2 tbsp
Sugar	2 tbsp	Sugar	2 tbsp
Dried sachet yeast	2 1/2tsp	Dried sachet yeast	2 1/2tsp

Select FRENCH (2) programme for best results. 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 skips two of the rising steps. NOTE: there is no fat/oil in the French loaf

EGG BREAD

In this recipe 2 eggs are used in place of some of the water. We do not recommend that you use the delay timer for this recipe as the ingredients may spoil before the process

starts.

2lb (use half these measures for 1lb loaf)		1.5lb
Eggs	3	Eggs	2
(make up to 310ml with water)		(make up to 260 ml with water)
Strong white flour	560g	Strong white flour	460g
Salt	2 tsp	Salt	2 tsp
Dried Milk (optional)	2 tbsp	Dried Milk (optional)	2 tbsp
Sugar	2 tbsp	Sugar	2 tbsp
Butter/Oil	4 tbsp	Butter/Oil	3 tbsp
Dried sachet yeast	2 1/2tsp	Dried sachet yeast	2 1/2tsp

Method: When adding the eggs, put them into a measuring jug then top up with water to 310ml or 260ml according to which loaf size you are making. Use BASIC (1) setting for best results. For 1.5lb option press LOAF SIZE button. You can also use the QUICK (4) programme if you wish.

2001 ABM10 rev.0