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Page 26 Home Bakery
2001 ABM10 rev.0
ITALIAN STYLE BREAD
One of the most popular savoury bread recipes! This recipe requires ingredients to be
added part way through the programme. Whenever heavier ingredients are called for such
as chopped nuts or dried fruit etc, it is best to add these part way through the second
kneading step. The reason for this is because we want these ingredients to retain their
shape and to distribute evenly throughout the loaf. If we added these ingredients at the
start, the powerful kneading action of the machine would chop them into tiny pieces and
force them to the bottom of the dough!
The Prima Home Bakery will beep to remind you to add these ingredients Refer to the
chart (p14-15) for the timings but expect the beep towards the end of the second kneading
step.
2lb (use half these measures for 1lb loaf) 1.5lb
Water 310ml
Strong white flour 560g
Salt 1 tsp
Dried Milk (optional) 2 tbsp
Olive oil 3 tbsp
Sugar 2 tbsp
Basil 2 tsp
Oregano 2 tsp
Tomato paste 3 tbsp
Dried sachet yeast 2 1/2tsp
2-4 tbsp chopped olives – add these at the
beeps (refer to chart for timings)
Water 240ml
Strong white flour 460g
Salt 1 tsp
Dried Milk (optional) 2 tbsp
Olive oil 2 tbsp
Sugar 2 tbsp
Basil 2 tsp
Oregano 2 tsp
Tomato paste 2½ tbsp
Dried sachet yeast 2 1/2tsp
2-4 tbsp chopped olives – add these at the
beeps (refer to chart for timings)
Use the BASIC (1) programme for best results. When you do add the chopped olives
simply lift the lid and sprinkle evenly over the dough then close the lid.