Prima ABM10 instruction manual Also freezes well

Page 39 Home Bakery

W/G + can be Dairy Free

1 ½ LB WHITE-BROWN LOAF RECIPE USING LIQUID MILK © USING AMERICAN MEASURING CUPS AND SPOONS

ALL INGREDIENTS AT ROOM TEMP- DO NOT USE A DELAYED PROGRAMME

DRY INGREDIENTS

2 ½ cups white rice flour

½	cup	potato starch flour
½	cup	tapioca starch flour
1	tbs	xanthan gum
2	tbs	sugar

½tsp crushed sea salt

1 (2 ¼ tsp) sachet fast action dried yeast

WET INGREDIENTS

3 large eggs

¼cup allowed oil eg organic sunflower/organic corn/pure virgin olive oil

1 tsp cider vinegar (if allowed) or water

½ cup allowed milk soya/rice/goat/ewe/cow

¾ cup hand hot water

METHOD

Mix all the dry ingredients together in a bowl except the yeast.

In a separate bowl mix all the wet ingredients together and place in the base of your bread pan. Gently place the dry ingredients (except the yeast) on top of the wet ingredients

then sprinkle the yeast on top.

Use BASIC (1) setting with a choice of light/dark crust setting.

When your machine first starts mixing I suggest you use a wet plastic spatula to help mix + turn over the ingredients to form a smooth sticky batter. Before closing the lid on your machine smooth the top of the batter with a wet spatula.

On completion of the baking time – remove the pan from your machine.

Remove the loaf and place on it’s side on a wire tray to become cold before slicing.

To make a brown loaf add 1-2 tbs treacle/molasses (if allowed) to wet ingredients - or pine nuts, seeds (if allowed) to make a granary type loaf.

To make a mock rye bread add 1 tbs treacle/molasses (if allowed) to wet ingredients add 2 tsp lemon peel + 1 tsp crushed cardamom (optional).

This recipe can be made into many varieties

Italian herb/banana/apricot/almond/ploughman etc.

Also freezes well.

2001 ABM10 rev.0