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2001 ABM10 rev.0
White Flour Recipes
FRENCH BREAD
This recipe will produce bread that has the light, crusty texture characteristic of French
bread.
2lb (use half these measures for 1lb loaf) 1.5lb
Water 310ml
Strong white flour 560g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Sugar 2 tbsp
Dried sachet yeast 2 1/2tsp
Water 260ml
Strong white flour 460g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Sugar 2 tbsp
Dried sachet yeast 2 1/2tsp
Select FRENCH (2) programme for best results. You can also use QUICK (2) setting if you
want the bread to be ready in a shorter time. The loaf will be a little smaller because the
QUICK programme skips two of the rising steps. NOTE: there is no fat/oil in the French
loaf
EGG BREAD
In this recipe 2 eggs are used in place of some of the water. We do not recommend that
you use the delay timer for this recipe as the ingredients may spoil before the process
starts.
2lb (use half these measures for 1lb loaf) 1.5lb
Eggs 3
(make up to 310ml with water)
Strong white flour 560g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Sugar 2 tbsp
Butter/Oil 4 tbsp
Dried sachet yeast 2 1/2tsp
Eggs 2
(make up to 260 ml with water)
Strong white flour 460g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Sugar 2 tbsp
Butter/Oil 3 tbsp
Dried sachet yeast 2 1/2tsp
Method: When adding the eggs, put them into a measuring jug then top up with water to
310ml or 260ml according to which loaf size you are making. Use BASIC (1) setting for
best results. For 1.5lb option press LOAF SIZE button. You can also use the QUICK (4)
programme if you wish.