Sweet bread (prog. 3)
Mixed fruit loaf
1 lb (454g) 11⁄2 lb (680g) 2 lb (907g)
Water 3⁄4 cup (180ml) 11⁄8 cup (270ml) 11⁄3 cup (320ml)
Skimmed milk powder 2 tbsp 21⁄2 tbsp 3 tbsp
Sunflower oil 2 tbsp 21⁄2 tbsp 3 tbsp
Sugar 2 tbsp 3 tbsp 3 tbsp
Salt 1 tsp 11⁄4 tsp 11⁄2 tsp
Strong white bread flour 2 cup (288g) 3 cup (432g) 4 cup (576g)
Nutmeg 1⁄2 tsp 3⁄4 tsp 1 tsp
Fast action yeast 3⁄4 tsp 1 tsp 1 tsp
Dried mixed fruit † 1⁄4 cup (41g) 1⁄2 cup (82g) 2⁄3 cup (110g)
† Place in the fruit and nut dispenser or add when the beeper sounds if your model
does not have a fruit and nut dispenser.
Brioche
11⁄2 lb (680g) 2 lb (907g)
Eggs 3 med 3 large
Butter (melted) 1⁄2 cup (100g) 3⁄4 cup (150g)
Milk 1⁄3 cup (80ml) 1⁄2 cup (120ml)
Water 3 tbsp 4 tbsp
Strong white bread flour 3 cups (432g) 4 cups (576g)
Salt 3⁄4 tsp 1 tsp
Sugar 2 tbsp 3 tbsp
Yeast 11⁄2 tsp 11⁄2 tsp
Sandwich bread (prog.4)
Sandwich loaf
11⁄2 lb (680g) 2 lb (907g)
Water 11⁄16 cup (255ml) 11⁄3 cup (320ml)
Soft margarine or butter 11⁄2 tbsp 2 tbsp
Salt 1⁄2 tsp 1 tsp
Skimmed milk powder 11⁄2 tbsp 2 tbsp
Sugar 3 tbsp 31⁄2 tbsp
Strong white bread flour 3 cup (432g) 4 cup (576g)
Fast action yeast 3⁄4 tsp 1 tsp
French bread (prog. 5)
French bread
1 lb (454g) 11⁄2 lb (680g) 2 lb (907g)
Water 3⁄4 cup (180ml) 1 cup (240ml) 11⁄4 cup
(300ml)
Skimmed milk powder 11⁄2 tbsp 2 tbsp 21⁄2 tbsp
Sugar 3⁄4 tbsp 1 tbsp 11⁄4 tbsp
Salt 1 tsp 1 tsp 11⁄4 tsp
Sunflower oil 1 tbsp 1 tbsp 11⁄2 tbsp
Strong white bread flour 2 cup (288g) 3 cup (432g) 4 cup (576g)
Fast action yeast 1 tsp 1 tsp 11⁄4 tsp
Dough (prog. 6)
White bread rolls
Water 1
1
⁄
4
cup
(300ml)
Skimmed milk powder 1 tbsp
Butter (melted) 2 tbsp
Sugar 2 tbsp
Salt 1
1
⁄
2
tsp
Strong white bread flour 3
1
⁄
4
cup
(468g)
Fast action yeast 1
1
⁄
2
tsp
Method
1 Knead and shape the dough into 6 rolls.
2 Place on a greased baking tray.
3 Brush lightly with melted butter.
4 Cover for 20-25 minutes.
5 Allow to rise until they are double in size then glaze, if required.
6 Bake for approx 15-20 minutes at 190°C (gas mark 5, 375°F).
Croissant
Milk 1 cup (240ml)
Egg 1
Butter 25g
Salt 11⁄2 tsp
Sugar 4 tsp
White bread flour 31⁄2 cup (504g)
Fast action yeast 11⁄2 tsp
Method
1 Roll dough out into a rectangle Place 250g of butter on one side and fold
other side over, sealing the edges.
3 Roll out into a rectangle and fold right third into the centre followed by the left
third. Seal and wrap in cling film, chill for 20 minutes. Repeat (rolling out,
folding and chilling) 3 times.
4 Roll into long rectangle and cut into triangles. Roll into croissant shape and
leave to rise for 30 minutes.
5 Glaze with egg and milk and cook for 15-20 mins at 200ºC (400°F, gas mark
6)
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BM48327MEE Rev1.qxp_9225 47507 MEE pump - Jon 25/10/2015 17:34 Page 12
