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Lastly add the sachet yeast on top. There is no need to re-activate dried sachet yeast in
water first, as it is ready to use.
4. Set to the program directed in the recipe, e.g. ‘Basic’ or ’French’.
5. Set size of loaf to 1kg.
6. Set desired crust colour, light, medium or dark
7. Press start.
8. When the cycle has finished, the machine will beep and the bread will be kept warm
for 1 hour. For best results, remove from tin immediately and allow to cool on a wire rack
for 20 - 30 minutes before slicing.
Handy Hint:
Tinned corn can be used, but if you have corn on the cob available, carefully slice the
kernels off with a knife. You will definitely taste the difference in freshness!
Brie or camembert bread
Setting: Basic or White
Ingredients
950g
Water
285ml
Finely diced brie or camembert
100g
Olive oil / butter
1 tbsp
Dried milk powder
2 tbsp
Cheese powder
2 tbsp
Sugar
2 tsp
Salt
2 tsp
Cake flour
500g
Dried active yeast
4 tsp
Method
1. Weigh the flour out and set aside.
2. Next measure (or weigh for great accuracy) the water in a measuring jug. Mix the brie
or camembert with the water. Have all other ingredients at hand.
