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650g Loaf
280ml Warm Water (20-25˚C)
2 tbsp Olive Oil
1½ tsp / 10g Salt
1½ tbsp / 18g Caster Sugar
3 Cups / 420g Strong White Flour
1 x 7g Sachet Fast Action Dried Yeast
Before you start...
place at the base of the Bread Pan. Ingredients should be at room temperature.
Pour the water into the Bread Pan, followed by the olive oil, salt and sugar. Gently and
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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
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select either 650g (Medium) or 800g (Large). Press the Colour Button
light, medium or dark crust. Press the Start Button
Tip: If you want to make a traditional long French baguette or stick, make the dough using
Programme 8 (Dough). When the programme is complete the dough can then be removed
and shaped for baking in a normal oven.
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.
Digital Bread Maker
PROGRAMME 2: FRENCH
Frenc loaf
3:40 hours
Make sure that the Bread Pan is clean and the Dough Paddle is in
to select Programme 2 (French). Press the Loaf Size Button
by twisting slighty anticlockwise and lifting clear.
800g Loaf
340ml Warm Water (20-25˚C)
3 tbsp Olive Oil
2 tsp / 14g Salt
2 tbsp / 24g Caster Sugar
3½ Cups / 490g Strong White Flour
1 x 7g Sachet Fast Action Dried Yeast
and the programme will begin.
The Bread Maker will signal it has finished.
3:50 hours
to choose either
to
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