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RECIPES
All of the following recipes use this same general
method:
1 Measure ingredients into baking pan.
2 Use tepid water 21-28ľC.
3 Insert baking pan securely into unit, close lid.
4 Select appropriate bread setting.
5 Push start button.
6 When bread is done, remove pan from unit using
oven gloves.
7 Remove bread from baking pan, (and kneading
blade from bread if necessary).
8 Allow cooling before slicing.
This method is modified by notes, if applicable, at
the end of each recipe.
These recipes have been developed using Allinson
flours and Easybake Allinson yeast.
Recipes for Basic bread (1)
Basic white bread
1 lb* 1
1/2
lb 2 lb
Water
3/4
cup 1
1/8
cup 1
1/2
cups
Skimmed milk powder
2 tbsp 2
1/2
tbsp 4 tbsp
Sunflower oil 2 tbsp 2
1/2
tbsp 4 tbsp
Sugar 1
1/4
tbsp 2
1/4
tbsp 3 tbsp
Salt 1 tsp 1
1/4
tsp 2 tsp
Strong white bread flour
2 cups 3 cups 4 cups
Fast action yeast 1 tsp 1
1/4
tsp 1
1/4
tsp
Use setting 1 Basic 1 Basic 1 Basic
*Use 1
1/2
lb loaf size setting for 1 lb loaf
Softgrain bread
1
1/2
lb 2 lb
Water 1
1/8
cup 1
1/2
cups
Skimmed milk powder 2
1/2
tbsp 4 tbsp
Sunflower oil 2 tbsp 2
1/2
tbsp
Sugar 2
1/4
tbsp 3 tbsp
Salt 1
1/4
tsp 2 tsp
Strong white softgrain bread flour
3 cups 4 cups
Fast action yeast 1 tsp 1 tsp
Use setting 1 Basic 1 Basic
Brown loaf
1 lb* 1
1/2
lb 2 lb
Water
3/4
cup 1 cup 1
1/2
cups
Skimmed milk powder
1
1/2
tbsp 2 tbsp 3 tbsp
Sunflower oil 1
1/2
tbsp 2 tbsp 3 tbsp
Sugar 2
1/2
tbsp 2
1/2
tbsp 4 tbsp
Salt 1 tsp 1
1/4
tsp 2 tsp
Strong brown bread flour
2 cups 3 cups 4 cups
Fast action yeast 1 tsp 1
1/4
tsp 1
1/2
tsp
Use setting 1 Basic 1 Basic 1 Basic
*Use 1
1/2
lb loaf size setting for 1 lb loaf
BM48271 Rev2 18/7/07 16:32 Page 18