14
Sandwich Loaf
Loaf size: 1
1
⁄
2
lb (680g) 2 lb (907g)
Water 1
1
⁄
16
cup (255ml) 1
1
⁄
3
cup(320ml)
Soft margarine or butter 1
1
⁄
2
tbsp 2 tbsp
Salt
1
⁄
2
tsp 1 tsp
Skimmed milk powder 1
1
⁄
2
tbsp 2 tbsp
Sugar 3 tbsp 3
1
⁄
2
tbsp
Strong white bread flour 3 cup (432g) 4 cup (576g)
Fast action yeast
3
⁄
4
tsp 1 tsp
Soft Grain Sandwich Loaf
Loaf size: 1
1
⁄
2
lb (680g) 2 lb (907g)
Water 1
1
⁄
16
cup (255ml) 1
1
⁄
3
cup(320ml)
Butter (melted) 1
1
⁄
2
tbsp 2 tbsp
Salt
1
⁄
2
tsp 1 tsp
Skimmed milk powder 1
1
⁄
2
tbsp 2 tbsp
Sugar 3 tbsp 3
1
⁄
2
tbsp
Strong white soft grain bread flour 3 cups (432g) 4 cups (576g)
Fast action yeast
3
⁄
4
tsp 1 tsp
Cake (Prog 10.)
Sandwich (Prog 11.)
Standard Cake Mix
Ingredients Group 1
Butter (melted)
3
⁄
4
cup (150g)
Vanilla essence
1
⁄
4
tsp
Eggs (beaten) 3 medium
Lemon juice 2 tsp
Ingredients Group 2
Plain flour 1
5
⁄
8
cup (234g)
Baking powder 2 tsp
Caster sugar 1 cup (226g)
Method
1
Mix group 1 together in a separate bowl.
2
Sieve group 2 together in a second bowl.
3
Combine groups 1 and 2 together until mixed.
4
Pour mixture into Baking Pan together.
Mixed Fruitcake
Ingredients Group 1
Butter (melted)
3
⁄
4
cup (150g)
Vanilla essence
1
⁄
4
tsp
Eggs 3
Lemon juice 2 tsp
Dried mixed fruit
5
⁄
8
cup (102g)
Ingredients Group 2
Plain flour 1
5
⁄
8
cup (234g)
Baking powder 2 tsp
Sugar 1 cup (226g)
Ground cinnamon
1
⁄
4
tsp
Ground nutmeg
1
⁄
4
tsp
Method
Follow method for the standard cake mix.
Gluten Free Bread
Gluten free breads are where Gluten (a protein part of the
wheat, also found in Oats, Barley and Rye) is removed.
People who cannot tolerate Gluten in their diet (known as
Coeliacs) can obtain this flour on prescription. It is found in
most high street chemists and health food stores, however, it
is expensive!
The bread is excellent on the day it is made, but gluten free
breads when one day old or more will need ‘refreshing’. Place
2 slices in a microwave for 10- 15 seconds before eating to
help refresh the bread. Any remaining fresh bread can be
frozen for storage. To store Gluten free bread; slice the bread,
re-assemble the slices back together, wrap the assembled
loaf in aluminium foil and place it in a plastic bag. Store in the
freezer until required. The slices will ‘snap’ apart when
required and quickly thaw, use the microwave if required.
These Gluten free recipes should be baked on the basic bread (Programme 1) and the 2lb loaf setting.
Basic Gluten Free Bread
Loaf size:
2 lb (907g)
Oil or melted butter 4 tbsp
Water 1
5
⁄
8
cup (234g)
Skimmed milk powder 4 tbsp
Sugar 3 tbsp
Salt 2 tsp
Gluten free fibre bread mix 1 packet (500g)
Dry yeast (supplied with mix) 1 packet
For best results, use the medium crust settings
Gluten Free Sun Dried Tomato Loaf
Loaf size: 2 lb (907g)
Oil or melted butter 4 tbsp
Water 1
5
⁄
8
cup (234g)
Skimmed milk powder 4 tbsp
Sugar 3 tbsp
Salt 2 tsp
Gluten free fibre bread mix 1 packet (500g)
Dry yeast (supplied with mix) 1 packet
Sun dried tomatoes, chopped
1
⁄
2
cup (50g)
For best results, use the light crust settings
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