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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 |
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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 |
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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 |
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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 |
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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 |