Page 17 | Home Bakery |
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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!
Follow the steps in the exact order shown on the next page. Ensure the machine is unplugged from the wall socket. 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.
Tip: When measuring the water and the flour it is a good idea to check your measurement
twice | to | make | sure | you | are | adding | the | right | amount. |
2001 | ABM10 rev.0 |
