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Home Bakery
CINNAMON & RAISIN BREAD
This recipe also requires ingredients to be added part way through the programme. See
previous recipe for details.
2lb
(use half these measures for 1lb loaf)
1.5lb
Water 310ml
Strong white flour 560g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Butter/Oil 3 tbsp
Sugar 2 tbsp
Cinnamon 4 tsp
Dried sachet yeast 2 1/2tsp
Add 50g of raisins at the beeps. You can
also add ¼ cup of chopped apple if you
wish.
Water 260ml
Strong white flour 460g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Butter/Oil 2 tbsp
Sugar 2 tbsp
Cinnamon 3 tsp
Dried sachet yeast 2 1/2tsp
Add 50g of raisins at the beeps. You can
also add ¼ cup of chopped apple if you
wish.
Use NORMAL programme for best results.
APRICOT 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
Butter/Oil 4 tbsp
Sugar 4 tbsp
Dried sachet yeast 2 1/2tsp
Water 260ml
Strong white flour 460g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Butter/Oil 3 tbsp
Sugar 3 tbsp
Dried sachet yeast 2 1/2tsp
Method: Use the NORMAL programme. At the beeps add:
70g Dried apricots (chopped)
50g Pecans (chopped)
70g Old fashioned oatmeal