17
RECIPES
PROGRAMME 2 (FRENCH BREAD). ADD INGREDIENTS IN ORDER SHOWN:
French bread
Loaf size
1lb (450g)
1.5lb (680g)
2lb (900g)
Water
180ml
240ml
300ml
Strong white bread flour
285g
430g
570g
Sugar
1 tbsp
1 tbsp
1½ tbsp
Sunflower oil
1 tbsp
1 tbsp
1½ tbsp
Milk powder
1 tbsp
1½ tbsp
2 tbsp
Salt
1 tsp
1 tsp
1½ tsp
Fast Action Yeast
1 tsp
1¼ tsp
1¼ tsp
Notes: for 1lb loaf, use 1.5lb loaf size setting on machine. All ingredients should be
room temperature. The lower fat content means this type of bread doesn’t keep
quite as long as regular white bread. Doesn’t come out as french sticks! See dough
setting for that.
PROGRAMME 3 (WHOLEWHEAT BREAD). ADD INGREDIENTS IN ORDER
SHOWN:
Wholewheat/granary bread
Loaf size
1lb (450g)
1.5lb (680g)
2lb (900g)
Water
185ml
270ml
390ml
Strong wholemeal bread flour
200g
300g
400g
Strong white bread flour
85g
130g
170g
Sugar
1 tbsp
1½ tbsp
2 tbsp
Butter/Margerine
1½ tbsp
2 tbsp
3 tbsp
Salt
1 tsp
1½ tsp
2 tsp
Fast Action Yeast
¾ tsp
1 tsp
1 tsp
Notes: for 1lb loaf, use 1.5lb loaf size setting on machine. All ingredients should
be room temperature. A little white flour is used to supplement the lower gluten
content in wholemeal flour. You can use 100% wholemeal flour but the loaf will be
smaller and more dense. Less yeast is used due to longer programme time. For
granary loaf subsitute wholemeal flour for granary flour.
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