Prima ABM 9 instruction manual Italian Style Bread

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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)

1.5lb

 

Water

310ml

Water

240ml

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

Basil

2 tsp

Basil

2 tsp

Oregano

2 tsp

Oregano

2 tsp

Tomato paste

3 tbsp

Tomato paste

2½ tbsp

Dried sachet yeast

2 1/2tsp

Dried sachet yeast

2 1/2tsp

2-4 tbsp chopped olives – add these at

2-4 tbsp chopped olives – add these at

the beeps (refer to chart for timings)

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.

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Contents
ABM Use your loaf Please Save These Instructions Home Bakery About Bread Prima ABM9 About Bread MakersFlour IngredientsBrown Flour or Farmhouse Flour YeastSugar SaltWater Other IngredientsStoring Your Bread EnvironmentKneading blade Check the AccessoriesControls Programmes Home Bakery HOW to USE the Timer Your First Loaf Method Your First Loaf MethodMixture is too wet causing weak dough Frequently asked questionsYeast is dead or has gone off Gas bubbles produced by the yeast are escapingOven Bread Pan & Kneading BladeMachine Wrights Bread Mixes Barbara’s KitchenMarriages Claybrooke Mill5lb Basic White BreadEGG Bread French BreadHerb Bread Milk LoafItalian Style Bread Apricot Bread Cinnamon & Raisin BreadBrown & Whole MEAL/WHOLE Wheat Recipes Soda BreadHoney Whole Meal Basic Brown Loaf2lb 5lb European Black Bread Granary Loaf3lb 5lb 2lb onlyRich Chocolate Cake Basic Madiera CakeButter 280g Pizza Base Bread DoughDinner Rolls Water 240mlCroissants BagelsIngredients Amount Bread Mixes TEL/FAX 01443 WHEAT/GLUTEN/DAIRY Free BreadSweet rice Potato flour Soya flour White rice flour Tapioca Starch Flour CassavaMaking your own bulk supply of flour Lb WHITE/BROWN Loaf Recipe 3lb WHITE-BROWN Loaf Dry ingredients Apricot and almond breadWet ingredients MethodBanana and nut bread Carrot and pineapple bread Ploughman’s loaf Spiced apple loaf