Before You Start; Crusty White Farmhouse Loaf; French Loaf; When The Programme Ends - Judge JEA43 Instruction Manual & Recipe Booklet

Before you start...

place at the base of the Bread Pan. Ingredients should be at room temperature.

Crusty White Farmhouse Loaf

PROGRAMME 1: BASIC

3:00 hours
275g Warm Water (20-25˚C)
1 tbsp Olive Oil
1.5 tsp Salt
1 tbsp Caster Sugar
500g Strong White Flour
1 x 7g Sachet Fast Action Dried Yeast
Pour the water into the Bread Pan,
■
followed by the olive oil, salt and sugar.
Gently and evenly add the flour over the
top of the liquid. Make a little well in the
flour and pour in the dried yeast, taking
care that it is kept separate from the wet
ingredients and salt. Close the Lid.
Press the Menu Button
■
Programme 1 (Basic). Press the Loaf Size
Button to select 2.0lb (Large Size).
Press the Colour Button
either light, medium or dark crust. Press
the Start Button
will begin.

When the Programme ends...

Open the Lid and using oven mitts, carefully remove the Bread Pan
Release the bread by turning the Bread Pan upside down and lightly tapping
the contents onto a board. Transfer to a wire rack to cool.
Remember to remove paddle from base of loaf using the supplied Paddle Hook.
Make sure that the Bread Pan is clean and the Dough Paddle is in
to select
to choose
and the programme
by twisting slighty anticlockwise and lifting clear.

French Loaf

PROGRAMME 2: FRENCH

3:50 hours
310ml Warm Water (20-25˚C)
1.5 tbsp Olive Oil
1.5 tsp Salt
2 tbsp Caster Sugar
480g Strong White Bread Flour
1 x 7g Sachet Fast Action Dried Yeast
Pour the water into the Bread Pan,
■
followed by the olive oil, salt and sugar.
Gently and evenly add the flour over the
top of the liquid. Make a little well in the
flour and pour in the dried yeast, taking
care that it is kept separate from the wet
ingredients and salt. Close the Lid.
Press the Menu Button
■
Programme 2 (French). Press the Loaf
Size Button
Press the Colour Button
either light, medium or dark crust. Press
the Start Button
will begin.
Tip: If you want to make a traditional long
French baguette or stick, first make the
dough using Programme 8 (Dough) and
then knead using Programme 14 (Knead).
The dough can then be removed and
shaped for baking in a normal oven.
The Bread Maker will signal it has finished.
to select
to select 2.0lb (Large Size).
to choose
and the programme