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2001 ABM10 rev.0
MILK LOAF
In this recipe milk is used in place 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
Milk 310ml
Strong white flour 560g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Butter/Oil 3 tbsp
Sugar 2 tbsp
Dried sachet yeast 2 1/2tsp
Milk 260ml
Strong white flour 460g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Butter/Oil 2 tbsp
Sugar 2 tbsp
Dried sachet yeast 2 1/2tsp
Use BASIC programme for best results. You can also try the SWEET (5) programme for
this recipe, which usually results in a higher, lighter loaf.
HERB BREAD
Herb bread tastes and smells fantastic. The only limit here is your imagination! You don’t
have to use everything listed below. Feel free to add or omit herbs according to your taste.
Sometimes the herbs can have an effect on the action of the yeast so a slightly smaller
loaf is not unusual.
2lb (use half these measures for 1lb loaf) 1.5lb
Water 330ml
Strong white flour 560g
Salt 1 tsp
Dried Milk (optional) 2 tbsp
Olive oil 3 tbsp
Sugar 2 tbsp
Tarragon 1 tsp
Basil 1 tsp
Oregano 1 tsp
Parsley 1 tsp
Dried sachet yeast 2 1/2tsp
Water 270ml
Strong white flour 460g
Salt 1 tsp
Dried Milk (optional) 2 tbsp
Olive oil 2 tbsp
Sugar 2 tbsp
Tarragon 1 tsp
Basil 1 tsp
Oregano 1 tsp
Parsley 1 tsp
Dried sachet yeast 2 1/2tsp
All the herbs listed above are of the dried variety. If you want to use fresh herbs they
should be finely chopped and use double the quantities listed above. Use BASIC (1) or
WHOLE WHEAT (3) programme for best results. We don’t recommend the QUICK (4)
programme for this recipe.