French Bread; Egg Bread - Prima Home Bakery ABM 9 Instruction Manual

This recipe will produce bread that has the light, crusty texture characteristic of French
bread.
2lb
(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. The programme will work just as well with 2lb or 1.5lb loaf. You
can also use NORMAL setting if you want the bread to be ready in a shorter time. The
loaf will be a little smaller because the NORMAL programme uses shorter steps. NOTE:
there is no fat/oil in the French loaf
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)
Eggs
(make up to 310ml with water)
Strong white flour
Salt
Dried Milk (optional)
Sugar
Butter/Oil
Dried sachet yeast
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 NORMAL (1)
setting for best results. For 1.5lb option press LOAF SIZE button. You can also use the
RAPID (2) programme if you wish.
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White Flour Recipes

FRENCH BREAD

310ml
560g
2 tsp
2 tbsp
2 tbsp
2 1/2tsp

EGG BREAD

3
560g
2 tsp
2 tbsp
2 tbsp
4 tbsp
2 1/2tsp
Home Bakery
1.5lb
Water
Strong white flour
Salt
Dried Milk (optional)
Sugar
Dried sachet yeast
1.5lb
Eggs
(make up to 260 ml with water)
Strong white flour
Salt
Dried Milk (optional)
Sugar
Butter/Oil
Dried sachet yeast
260ml
460g
2 tsp
2 tbsp
2 tbsp
2 1/2tsp
2
460g
2 tsp
2 tbsp
2 tbsp
3 tbsp
2 1/2tsp