Moulinex ABKEP 1, Instructions For Use Manual

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Bread Recipes
Bread is very much personal taste so finding the right recipe to match your idea of the ‘perfect’ loaf may
require trying different recipes and settings. For white bread use Program 3 if you like a crisp crust or
Program 4 if you prefer a softer crust. Loaves cooked on the Super Rapid program 5 or using delayed start
may have slightly less rise and volume. Measure the ingredients using the cup and spoon supplied with
your appliance and add in the
exact order stated in the recipe.
All Moulinex recipes use the minimum of yeast, to avoid unpleasant yeast flavours in the bread, and give a
good rise with freshly opened dried Easybake or Active yeast. Reseal yeast immediately after opening and
discard within 48 hours. Recipes with other bread machines may use different proportions of ingredients
tailored to suit their program cycles.
Soft Crust Basic White Loaf (500 g size only) Use the 500 g recipe above but increase the amount of yeast to 3/4
teaspoon and set to Program 4, (2 hr 40 min), Browning 2 or 3 and select weight 500 g.
Softgrain White Loaf Instead of Strong White Bread flour use Softgrain Strong White Bread flour.
Brown Loaf Instead of Strong White Bread flour use Strong Brown flour.
As this loaf does not contain any fat or milk powder it stales quickly and is best eaten on the day it is made.
This delicious loaf has a smaller rise and closer texture since milk is added.
Rapid Bake 50% Wholemeal Loaf For 500 g size loaf reduce the water to 280 ml and increase the amount of
yeast to 3/4 teaspoon. Set to Program 1 (2 hr 50min), Browning 2 or 3 and select weight 500 g. For 750 g size loaf
use the recipe above and set to program 1 (3 hr), Browning 2 or 3 and select weight 750 g.
500 g 750 g
Water (tepid) 280 ml 330 ml
Salt 1 teaspoon 1
1/2
teaspoon
Skimmed milk powder 1 tablespoon 1 1/2 tablespoon
Sugar 1 tablespoon 1 1/2 tablespoon
Butter 15 g (
1/2
oz) 25 g (1 lb 2 oz)
Strong white bread flour 400 g (14 oz) 500 g (14 oz)
Dried yeast (Easybake or Fast Action type) 1/2 teaspoon 1 teaspoon
Program 3 (3 hr 40 min) 3 (3 hr 50 min)
Browning Select 1, 2 or 3 Select 1, 2 or 3
Weight 500 g 750 g
Basic White Loaf
One size only
Water (tepid) 240 ml
Salt 1 teaspoon
Skimmed milk powder 1 tabl 2 teaspoon
Sugar 1 1/2 teaspoon
Butter 25 g (1 oz)
Strong white bread flour 400 g (14 oz)
Dried yeast (Easybake or Fast Action type) 1 1/4 teaspoon
Program 3 (3 hr 40 min)
Browning Select 1, 2 or 3
Weight 500 g
White Sandwich Loaf
One size only
Water (tepid) 220 ml
Salt 1 teaspoon
Skimmed milk powder 2 1/2 tablespoon
Sugar 2
1/4
teaspoon
Olive Oil or Sunflower Oil 2 1/2 teaspoon
Strong white bread flour 275 g (10 oz)
Dried yeast (Easybake or Fast Action type) 1 1/4 teaspoon
Program 3 (3 hr 40 min)
Browning 2
Weight 500 g
Ciabatta Loaf
500 g
Water (tepid) 280 ml
Salt 1 teaspoon
Strong white bread flour 400 g (14 oz)
Dried yeast (Easybake or Fast Action type) 1 1/4 teaspoon
Program 3 (3 hr 40 min)
Browning 2
Weight 500 g
French Loaf
500 g
Water (tepid) 140 ml
Semi-skimmed milk (tepid) 140 ml
Salt 1 teaspoon
Skimmed milk powder 1 tablespoon
Sugar 1 tablespoon
Butter 15 g ( 1/2 oz)
Strong white bread flour 400 g (14 oz)
Dried yeast (Easybake or Fast Action type) 1/2 teaspoon
Program 3 (3 hr 40 min)
Browning 1
Weight 500g
Milk Loaf
500 g 750 g
Water (tepid) 300 ml 360 ml
Salt 1 teaspoon 1 1/2 teaspoon
Skimmed milk powder 1 tablespoon 1
1/2
tablespoon
Sugar 1 tablespoon 1 1/2 teaspoon
Butter 15 g ( 1/2 oz) 25 g (1 oz)
Strong white bread flour 200 g (7 oz) 250 g (9 oz)
Strong wholemeal bread flour 200 g (7 oz) 250 g (9 oz)
Dried yeast (Easybake or Fast Action type) 1/2 teaspoon 1 1/4 teaspoon
Program 2 (4 hr) 2 (4 hr 10 min )
Browning 2 2
Weight 500 g 750 g
50% Wholemeal Loaf
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