Prima ABM10 instruction manual Italian Style Bread

Page 26 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 (p14-15) for the timings but expect the beep towards the end of the second kneading step.

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 the		2-4 tbsp chopped olives – add these at the
beeps (refer to chart for timings)		beeps (refer to chart for timings)

Use the BASIC (1) 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.

2001 ABM10 rev.0