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BREAD RECIPES
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Bread Recipes
Crusty French Bread
Variation using
"Home Made Menu"
function
Rye Bread
Pumpernickel Bread
CRUSTY FRENCH BREAD
1 cup water
1 tablespoon sugar
1 teaspoon salt
1 tablespoon olive oil
1 teaspoon honey
1-1/2 cups light plain flour (McDougalls)
1-1/2 cups strong white bread flour
2 teaspoons active dried yeast
Method
Into baking pan, measure water, honey, salt,
olive oil, sugar and flour. Sprinkle yeast over
flour. Insert pan securely into unit and close
lid. Select “FRENCH BREAD” setting and
press “START”. The “COMPLETE” light will
fl ash when bread is finished. Using oven
gloves remove pan from unit, pull out
kneading rod and turn bread out onto cooling
rack. Slice when cool.
Variation using
“HOME MADE MENU” function.
Into baking pan mea sure water, honey, salt,
olive oil, sugar and flour. Sprinkle yeast over
flour. Insert pan securely into unit and close
lid. See the Operating Instruction booklet for
step-by-step procedures for “HOME MADE
MENU” operations. The following is a
suggested timing sequence of baking “Crusty
French Bread” using “HOME MADE MENU”
function:
Preheating 0-10 minutes
(depends on room temperature)
Knead 10 minutes
Rest 15 minutes
Knead 2 20 minutes
Rise 1 45 minutes
Rise 2 70 minutes
Baking 60 minutes
Cooling 30 minutes
You can modify the suggested timing sequence
as desired.
RYE BREAD
Again, u se the “HOME MADE MENU”
setting to ensure a light, perfectly risen loaf.
1-1/4 cups water
2 tablespoons utter or margarine
2 tablespoons brown sugar
1 teaspoon salt
3 cups strong white bread flour
2/3 cup rye flour
(Nature’s Harvest – Holland & Barrett)
1 teaspoon active dried yeast
Method
Into baking pan measure water, butter or
margarine, brown sugar, salt and flours.
Sprinkle yeast over flour. Insert pan securely
into unit and close lid. Select “BASIC
WHITE B READ” course set t iming and
“MEDIUM” baking degree setting.
Press “HOME MADE MENU” key and panel
will indicate “Knead 1”. Allow 20 minutes for
kneading. Press “HOME MADE MENU” key
and panel indicates “REST”. Allow 20
minutes. Continue pressing “HOME MADE
MENU” key to proceed to next stage. For
“Knead 2” allow 1 minute. For “Rise 1” allow
1 hour. For “Rise 2” allow 1 hour 15 minutes
or until dough is almost double. Then press
“HOME MADE MENU” key again for
“BAKE” and bake for 40 to 45 minutes or
until loaf sounds hollow when lightly tapped.
Using oven gloves remove pan from unit, pull
out kneading rod and turn bread out onto
cooling rack. Cool before slicing.
PUMPERNICKEL BREAD
It is again necessary to use the “HOME
MADE MENU” setting to adjust for extra
rising time for this loaf. See the Home Bakery
Operating Instruction Booklet for details on
using the “HOME MADE MENU” setting.
1-1/4 cups water
2 tablespoons utter or margarine
2 tablespoons light molasses
2 teaspoons coffee powder
2 teaspoons cocoa powder
1 teaspoon salt
3 cups strong white bread flour (12 ounces)
2/3 cup rye flour (1-1/4 ounces)
1 teaspoon active dried yeast
Method
Into baking pan measure water, butter or
ma rgarine, molasses, coffee powder, cocoa
powder, salt and flours. Sprinkle yeast over
flour. Insert pan securely into unit and close
lid. Select “BASIC WHITE BREAD” course
setting and “MEDIUM” baking degree setting.
Press the “HOME MADE MENU” key and
continue as directed for the Rye Bread recipe
through to baking.