•
Cover loosely with a plastic wrap and stand in a warm place for 24 hours.
•
Sit mixture, cover with plastic wrap and put in a warm place for further 2-3 days or until mixture
bubbles and smells sour. Refrigerate.
•
After using a portion of starter, replenish with equal amounts of flour and warm water. Allow to stand
for 4-5 hours until bubbles. Store in refrigerator.
Note:
Never use metal bowl or utensils as this will react with sours dough.
•
To keep starter alive, always reserve at least 1 cup of active starter to replenish.
Sour Dough Bread
1 cup and 1 tablespoon sour dough starter
1
/
2
cup and 2 tablespoons water
1
1
/
2
teaspoon salt
2 tablespoons sugar
3
1
/
2
cups flour
3 teaspoons yeast
Mode: BASIC
Sweet Bread
Sweet breads are best baked on the SWEET cycle. These recipes can also be baked on the QUICK
cycle.
Procedure
•
Place ingredients into Bread Pan (2) in the order listed in the recipe.
•
Wipe spills from the outer edge of Pan (2) and close the Cover (14).
•
Press the Select Button (9) to choose the SWEET cycle.
•
Press Start/Stop Button (8).
ENGLISH
12
1. Spicy Apple Bread
1
1
/
3
cup water
2 tablespoons butter or oil
1 tablespoon milk powder
2 teaspoons salt
2 teaspoons sugar
1
/
2
cup dried apple, finely chopped
4 cups plain flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon dry active yeast
Mode: SWEET
3. Cinnamon Raisin Bread
1
1
/
3
cup water
2 tablespoons butter or oil
1 tablespoon milk powder
2 teaspoons salt
2 tablespoons sugar
1
/
4
cup raisins
4 cups plain flour
1 tablespoon ground cinnamon
1 tablespoon dry active yeast
Mode: SWEET
2. Wholemeal Date and Nut Bread
1
1
/
4
cup and 2 tablespoons water
2 tablespoons butter or oil
1 tablespoon milk powder
2
1
/
2
teaspoons salt
2 tablespoons sugar
1
/
3
cup dates, finely chopped
1
/
4
cup pecan nuts, finely chopped
4 cups wholemeal plain flour
1 teaspoon dry active yeast
Mode: SWEET
4. Choc Chip Bread
1
1
/
3
cup water
2 tablespoons butter or oil
1 tablespoon milk powder
2 teaspoons salt
2 tablespoons sugar
1
1
/
2
teaspoon cocoa
1 cup choc bits
4 cups plain flour
1 tablespoon dry active yeast
Mode: SWEET