French Bread; Egg Bread - Prima ABM6 Instruction Manual & Recipes

This recipe will produce bread that has the light, crusty texture
characteristic of French bread.
3lb
Water
Strong white flour
Salt
Dried Milk (optional)
Sugar
Dried sachet yeast
Select BASIC programme for best results. For 2.5lb option press LOAF
SIZE button. You can use QUICK setting if you want the bread to be
ready in a shorter time. The loaf will be a little smaller because the QUICK
programme skips one of the rising steps. You can also use the default
setting of the EXPERT programme, which takes 4:15
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
3lb
Eggs
(make up to 480ml 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 480ml or 360ml according to which loaf size you are
making. Use BASIC setting for best results. For 2.5lb option press LOAF
SIZE button. You can also use the QUICK programme if you wish.
page
White Flour Recipes

FRENCH BREAD

480ml
900g
2 tsp
2 tbsp
2 tbsp
2 1/2tsp

EGG BREAD

.
2
900g
2 tsp
2 tbsp
2 tbsp
4 tbsp
2 1/2tsp
25
2.5lb
Water
Strong white flour
Salt
Dried Milk (optional)
Sugar
Dried sachet yeast
2.5lb
Eggs
(make up to 360 ml with water)
Strong white flour
Salt
Dried Milk (optional)
Sugar
Butter/Oil
Dried sachet yeast
Home Bakery
370ml
700g
2 tsp
2 tbsp
2 tbsp
2 1/2tsp
2
700g
2 tsp
2 tbsp
2 tbsp
3 tbsp
2 1/2tsp