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Sweet Breads - cont.
Gingerbread 750g 1.0kg 1.25kg
Water 250ml 375ml 500ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Salt 1
1
/
2
teaspoons 2 teaspoons 2
1
/
2
teaspoons
Golden syrup
1
/
4
cup
1
/
4
cup
1
/
3
cup
Ginger, ground 2 teaspoons 2
1
/
2
teaspoons 3 teaspoons
All spice, ground
1
/
2
teaspoon
1
/
2
teaspoon 1 teaspoon
Plain flour 480g (3) 640g (4) 800g (5)
Yeast 2 teaspoons 2 teaspoons 2
1
/
2
teaspoons
Fruit & Nut Dispenser
Sultanas
1
/
4
cup
1
/
4
cup
1
/
2
cup
Almonds, slivered
1
/
4
cup
1
/
4
cup
1
/
4
cup
Date & Expresso Loaf 750g 1.0kg 1.25kg
Boiling water 275ml 375ml 475ml
Dates, chopped
1
/
2
cup
3
/
4
cup 1 cup
Coffee & chicory essence 2 tablespoons 3 tablespoons 4 tablespoons
Margarine 2 tablespoons 3 tablespoons 4 tablespoons
Salt 1
1
/
2
teaspoons 1
1
/
2
teaspoons 2 teaspoons
Sugar 2 tablespoons 3 tablespoons 4 tablespoons
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Plain flour 480g (3) 560g (3
1
/
2
) 640g (4)
Yeast 2 teaspoons 2 teaspoons 2
1
/
2
teaspoons
15 MINUTE BREAK
Note: Combine the first 3 ingredients in the bread pan and leave to cool for 15 minutes before
proceeding.