Prima ABM10 instruction manual Milk Loaf, Herb Bread

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MILK LOAF

In this recipe milk is used in place of the water. We do not recommend that you use the delay timer for this recipe as the ingredients may spoil before the process starts.

2lb (use half these measures for 1lb loaf)		1.5lb
Milk	310ml	Milk	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
Butter/Oil	3 tbsp	Butter/Oil	2 tbsp
Sugar	2 tbsp	Sugar	2 tbsp
Dried sachet yeast	2 1/2tsp	Dried sachet yeast	2 1/2tsp

Use BASIC programme for best results. You can also try the SWEET (5) programme for this recipe, which usually results in a higher, lighter loaf.

HERB BREAD

Herb bread tastes and smells fantastic. The only limit here is your imagination! You don’t have to use everything listed below. Feel free to add or omit herbs according to your taste. Sometimes the herbs can have an effect on the action of the yeast so a slightly smaller loaf is not unusual.

2lb (use half these measures for 1lb loaf)		1.5lb
Water	330ml	Water	270ml
Strong white flour	560g	Strong white flour	460g
Salt	1 tsp	Salt	1 tsp
Dried Milk (optional)	2 tbsp	Dried Milk (optional)	2 tbsp
Olive oil	3 tbsp	Olive oil	2 tbsp
Sugar	2 tbsp	Sugar	2 tbsp
Tarragon	1 tsp	Tarragon	1 tsp
Basil	1 tsp	Basil	1 tsp
Oregano	1 tsp	Oregano	1 tsp
Parsley	1 tsp	Parsley	1 tsp
Dried sachet yeast	2 1/2tsp	Dried sachet yeast	2 1/2tsp

All the herbs listed above are of the dried variety. If you want to use fresh herbs they should be finely chopped and use double the quantities listed above. Use BASIC (1) or WHOLE WHEAT (3) programme for best results. We don’t recommend the QUICK (4)

programme for this recipe.

2001 ABM10 rev.0