Prima Home Bakery ABM 9 Instruction Manual
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Prima Home Bakery ABM 9 Instruction Manual

Prima home bakery instruction manual & recipes
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ABM 9
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Summary of Contents for Prima Home Bakery ABM 9

  • Page 1 Home Bakery Home Bakery Instruction Manual & Recipes ABM 9 www.prima-international.com...
  • Page 2 START HERE START HERE INTRODUCTION Your Prima Home Bakery is the result of Prima’s many years of experience with bread making machines. Whether you have never made bread before or if you have made your own bread for years, the information in this booklet is essential if you are to obtain the best from your machine.
  • Page 3 IF the unit is dropped or becomes damaged in any way, do not use but call Prima Service first (number at back of book). THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY PLEASE SAVE THESE...
  • Page 4 page Home Bakery...

  • Page 5: About Bread

    page Home Bakery ABOUT BREAD Bread is one of the oldest foodstuffs we know. Soon after humans first learnt to plant seeds, bread became the staple food of many cultures world wide. Since then each culture has developed it’s own method of making bread using local ingredients and processes unique to them.

  • Page 6: About Bread Makers

    Home Bakery ABOUT BREAD MAKERS With the continued success of the Prima Home Bakery it is nice to know that technology is actually helping to preserve the art of home bread making for generations to come. Like most kitchen appliances, your bread maker is a labour- saving device.
  • Page 7 INGREDIENTS The most important part of the bread making process is the wise selection of ingredients. You and your Prima Home Bakery will produce outstanding results with the right ingredients. Just apply this simple rule: Best ingredients - best results, poor ingredients - poor results.
  • Page 8 However, the flavour is superb (try the honey wholemeal recipe). Your Prima Home Bakery has a special process for wholemeal bread, which devotes more time to the kneading and rising processes.

  • Page 9: Other Ingredients

    WATER Use soft water if you can but your Prima Home Bakery will still make good bread with hard water. There is often much debate on what temperature the water should be. The answer is simple.

  • Page 10: Storing Your Bread

    ENVIRONMENT Last but not least of the ingredients is the environment in which the bread is made. The Prima Home Bakery will work well in a wide range of temperatures but there could be a difference of 15% in loaf size between a very warm room and a very cold room.

  • Page 11: Check The Accessories

    CHECK THE ACCESSORIES At this point it might be a good idea to familiarise yourself with the bread maker and setting the controls. When you unpack your Home Bakery you should have the following items: 1 kneading blade 1 measuring cup. You can use this cup for measuring the liquid ingredients or you can use your own measuring jug as long as it’s graduated in ml.

  • Page 12: The Controls

    THE CONTROLS START/STOP button. Starts the programme (of course). To stop the programme part way through you need to press and hold this button for 3 seconds. After which, the machine will reset to programme 1 (NORMAL). Time selector. For use when setting the delay timer (see section of timer operation) Crust control.
  • Page 13 page Home Bakery THE PROGRAMMES Please see below a summary of all the modes/programmes. DISPLAY FUNCTION 1. NORMAL. This is a good, general-purpose programme for white or brown bread. Most of the recipes use this programme. 2. RAPID bread setting. Uses shorter steps to make bread in a shorter time.
  • Page 14 Page BASIC QUICK 1.5LB 1:58 3:30 3:20 PREHEAT Motor is idle STIRRING KNEAD 1 KNEAD 2 Heater at Fruit signal at Fruit 2:57 (2lb) signal at 25 c 2:50 (1.5lb) 1:33 RISE 1 Heater Skip on/off @ 25 C RISE 2 RISE 3 BAKE KEEP...
  • Page 15 HOW TO USE THE TIMER The most common use for the timer is to make a loaf overnight so it will be ready in the morning. Many people also programme the timer so the loaf is ready when they get home from work.

  • Page 16: First Loaf

    YOUR FIRST LOAF 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.
  • Page 17 YOUR FIRST LOAF Method 1. Remove the bread pan from the machine. 2. Put the ingredients into the pan in the order they are listed above 3. When it comes to adding the yeast, make a small well in the flour and pour the yeast granules into it.

  • Page 18: Frequently Asked Questions

    Frequently asked questions PROBLEM The motor did not run when I pressed START The machine beeped part way through the process. I tried to make another loaf straight after the first but the process wouldn’t start. What does the ‘keep warm’ sign mean when the loaf is finished? What...
  • Page 19 SUNKEN LOAVES cont. The gas bubbles produced by the yeast are escaping! Remember the protein called gluten? (sec. 4). Dough without gluten is like water without soap; you cannot make bubbles in it. All the recommended white flour brands have sufficient gluten to make good dough. Other brands may not.
  • Page 20 Page Home Bakery CLEANING Bread Pan & Kneading Blade The most important thing when cleaning your Home Bakery is to keep the non-stick coating of the bread pan and kneading blade in good order. Never use metal utensils to remove loaves or cakes from the bread pan, as this will damage the non-stick coating. Avoid using strong detergents and don’t put the pan or kneading blades in the dishwasher.
  • Page 21 Claybrooke was the only place we could find. Their number is: 01455 202443 One of the very best resources for additional recipes, hints & tips is the Internet of course. There are sites with literally thousands of bread maker recipes that can easily be adapted for your machine. Start at:...

  • Page 22: Basic White Bread

    Home Home Bakery Home Home BASIC WHITE BREAD (use half these measures for 1lb loaf) Water Strong white flour Salt Dried Milk (optional) Sugar Butter/oil Dried sachet yeast Select NORMAL (1) programme for best results. For 1.5lb option press LOAF SIZE button.

  • Page 23: French Bread

    This recipe will produce bread that has the light, crusty texture characteristic of French bread. (use half these measures for 1lb loaf) Water Strong white flour Salt Dried Milk (optional) Sugar Dried sachet yeast Select FRENCH (3) programme for best results. Remember LOAF SIZE option is not available in this mode.

  • Page 24: Herb Bread

    In this recipe milk is used in place 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. (use half these measures for 1lb loaf) Milk Strong white flour Salt...
  • Page 25 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.

  • Page 26: Cinnamon & Raisin Bread

    CINNAMON & RAISIN BREAD This recipe also requires ingredients to be added part way through the programme. See previous recipe for details. (use half these measures for 1lb loaf) Water Strong white flour Salt Dried Milk (optional) Butter/Oil Sugar Cinnamon Dried sachet yeast Add 50g of raisins at the beeps.
  • Page 27 A non-yeast bread perfect for the QUICK programme but you can use the CAKE programme too if you wish. Add the following the bread pan: 350g white plain flour 350g plain wholemeal flour 2 tsp Bicarbonate of soda 1 tsp Salt 450ml buttermilk Set machine to RAPID or CAKE programme.
  • Page 28 BASIC BROWN LOAF (use half these measures for 1lb loaf) Water Strong brown flour Salt Dried Milk (optional) Butter/Oil Sugar (brown is best) Dried sachet yeast For this recipe you can either use the NORMAL (1) or WHOLE WHEAT (5) programmes. HONEY WHOLE MEAL Water Strong whole meal flour 400g...

  • Page 29: Granary Loaf

    Water Granary flour Salt Dried Milk (optional) Butter/Oil Sugar Dried sachet yeast Use the NORMAL (1) programme for this recipe. EUROPEAN BLACK BREAD This loaf is well worth the effort but we don’t recommend that you try it as your first 2lb only Water Cider vinegar...

  • Page 30: Coconut Cake

    If you want to use smaller quantities than those shown here, you may need to stop the bake step early. If using a cake mix you should use a MINIMUM of 400g. Use the CAKE programme for all the recipes on this page. BASIC MADIERA CAKE Butter 280g...

  • Page 31: Bread Dough

    The dough modes will perform the kneading some of the rising steps for you. When the dough is ready you perform the final rising outside the machine and bake in a conventional oven. Water Strong white flour Olive oil Strong wholemeal flour Sugar Salt Yeast...
  • Page 32 Add ingredients to pan as per basic white bread recipe. You can substitute up to half the white flour for wholemeal or brown if you wish. Select DOUGH (7). When the process is complete proceed as follows: Cut the dough into 15-20 equal pieces and roll into balls. Make a 1” (2.5cm) hole in the middle to form a ring shape.

  • Page 33: Bread Mixes

    Page Home Bakery Next, cut the dough sheet into 8 triangular pieces (see drawing). Starting at the base of the triangle, roll each piece then turn each end in slightly to form the traditional croissant shape. Lay the 8 croissants on a baking tray giving each one as much room as possible.
  • Page 34 WHEAT/GLUTEN/DAIRY FREE BREAD The Prima Home Bakery is not confined to wheat or yeast based bread. As mentioned earlier wheat – oats – rye and barley all contain GLUTEN and many people are intolerant to these flours. We would like to thank BARBARA’S KITCHEN for supplying us with the following recipes and information.
  • Page 35 Making your own bulk supply of flour This is how to make up a bulk supply of the flours that Barbara chose to use in her recipes. Any combination of gluten free flours allowed for your own intolerance can be used –...
  • Page 36 2.5 lb WHITE/BROWN LOAF RECIPE Gently mix together in a bowl first – except the yeast: cups white rice flour ½ cup potato starch flour ½ cup tapioca starch flour cup extra potato starch or tapioca starch ½ tbsp xanthan gum tbsp sugar 1½...
  • Page 37 3lb WHITE-BROWN LOAF Dry ingredients Gently mix together in a bowl first – except the yeast cups white rice flour cup potato starch flour cup tapioca starch flour (cassava) cup extra potato starch or tapioca starch tbsp xanthan gum tsp salt or dried herbs tbsp sugar sachet dried yeast 2¼...
  • Page 38 Apricot and almond bread Dry ingredients Mix together in a bowl first except the yeast cups white rice flour ½ cup tapioca starch flour ½ cup potato starch flour tsp xanthan gum 1½ tsp gluten-free mixed spice ½ cup powdered milk (if using fresh see additional info) tsp salt ¼...

  • Page 39: Banana And Nut Bread

    Banana and nut bread Dry ingredients cups white rice flour ½ cup tapioca starch flour ½ cup potato starch flour 2½ tsp xanthan gum tsp salt ¼ cup powdered milk (if using fresh contact b-kitchen) cup sugar cup finely chopped nuts (if allowed) Wet ingredients large or 2 small mashed bananas large eggs at room temperature (beaten)
  • Page 40 Carrot and pineapple bread Dry ingredients cups white rice ½ cup tapioca starch flour ½ cup potato starch flour 2 ½ tsp xanthan gum tsp salt ¼ cup powdered milk ¼ cup sugar tsp gluten-free mixed spice tsp gluten-free cinnamon Wet ingredients cup finely grated carrot ½...
  • Page 41 Dry ingredients Mix together in a bowl first except the yeast cups white rice flour ½ tapioca starch flour ½ potato starch flour 2½ tsp xanthan gum tsp salt ½ cup allowed powdered milk tsp gluten-free prepared mustard ozs fresh onion (minced) or onion powder to taste cup strong grated cheese ozs sugar Wet ingredients...
  • Page 42 Dry ingredients cups white rice flour ½ cup tapioca starch flour ½ cup potato starch flour tsp xanthan gum tsp salt ¼ tsp gluten-free cinnamon ¼ cup sugar or maple syrup ½ cup allowed powdered milk tsp apple spice (if able to obtain) grated rind of half a lemon large bramley apple-peeled and grated large eggs at room temperature (beaten)

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