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Sweet Breads - continued
Gingerbread 750g 1.0kg 1.25kg
Water 250ml 375ml 500ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Salt 1½ teaspoons 2 teaspoons 2½ teaspoons
Golden syrup ¼ cup ¼ cup
¹/
³
cup
Ginger, ground 2 teaspoons 2½ teaspoons 3 teaspoons
All spice, ground ½ teaspoon ½ teaspoon 1 teaspoon
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 480g (3) 640g (4) 800g (5)
Yeast 2 teaspoons 2 teaspoons 2½ teaspoons
Fruit & Nut Dispenser
Sultanas ¼ cup ¼ cup ½ cup
Almonds, slivered ¼ cup ¼ cup ¼ cup
Date & Expresso Loaf 750g 1.0kg 1.25kg
Boiling water 275ml 375ml 475ml
Dates, chopped ½ cup
¾
cup 1 cup
Coffee & chicory essence 2 tablespoons 3 tablespoons 4 tablespoons
Margarine 2 tablespoons 3 tablespoons 4 tablespoons
Salt 1½ teaspoons 1½ teaspoons 2 teaspoons
Sugar 2 tablespoons 3 tablespoons 4 tablespoons
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 480g (3) 560g (3½) 640g (4)
Yeast 2 teaspoons 2 teaspoons 2½ teaspoons
15 MINUTE BREAK
Note: Combine the first 3 ingredients in the bread pan and leave to cool for 15 minutes before
proceeding.