Prima ABM 9 User's Manual
Contents
1. Wet ingredients large or 2 small mashed bananas large eggs at room temperature beaten ozs melted butter or allowed margarine tsp cider vinegar if allow ed tbs molasses treacle 1 3 cups of warm water hand hot PRerPWNP 1 packet of dried yeast 2 tsp Method Mix all the wet ingredients together and place in the bread pan of the bread machine Gently mix all the dry ingredients together except the yeast and place on top of the wet ingredients Use BASIC or RAPID programme with your choice of crust setting On completion of the baking time remove the loaf tin from your machine and leave to cool slightly on its side on a wire tray to become cold before slicing Freezes well Carrot and pineapple bread Dry ingredients 2 cups white rice y2 cup tapioca starch flour y cup potato starch flour 2 tsp xanthan gum 1 tsp salt Y4 cup pow dered milk Ya cup sugar 1 tsp gluten free mixed spice 1 tsp gluten free cinnamon Wet ingredients 1 cup finely grated carrot y2 cup crushed unsw eetened pineapple tinned plus juice 2 large eggs at room temperature beaten 3 ozs melted butter or allowed margarine oil 1 tsp cider vinegar if allow ed 1 1 3 cups warm water hand hot 1 packet of dried yeast 2 1 4 tsp Method Mix all the wet ingredients together and place in the bread pan of your bread machine Gently mix all the dry ingredients together except the yeast and place on top of the wet ingredients sprinkl2. page 1 Home Bakery H ome B akery Instruction Manual amp Recipes ABM 9 www prima international com page 2 Home Bakery U se your loaf P lease read the instructions START HERE INTRODUCTION Your Prima Home Bakery is the result of Prima s many years of experience with bread making machines Whether you have never made bread before or if you have made your own bread for years the information in this booklet is essential if you are to obtain the best from your machine There are a number of key differences between manual bread making and machine bread making It is best to approach the Subject without any pre conceived ideas or expectations This book has been designed to ensure that you get outstanding results right from the first loaf you make There are a number of recipes included which use all the various programmes and functions of the machine These recipes have been designed to give you an instinctive feel for the machine This will create a pattern of success that will eventually lead to your adapting or creating your own recipes Indeed you will probably find that most other recipes are variations of those found within this book e i page 3 Home Bakery PLEASE KEEP THE BOX AND PACKAGING THE PACKAGING IS SPECIALLY DESIGNED TO TRANSPORT THE APPLIANCE SAFELY IF YOU EVER NEED TO RETURN THE UNIT FOR A SERVICE IN THE FUTURE THERE IS A GOOD CHANCE IT WILL ARRIVE DAMAGED IF ANY OTHER TYPE OF PACKAGIN
3. s a lot easier to set than most video recorders Once you have selected your desired programme simply press the TIMER up button on the control panel and the figure on the display will increase by 10 minutes This way you can delay the end of the programme to suit your requirements The important thing to remember is that whatever the display reads is the time from pressing START to when the loaf will be ready For example After selecting the required programme if you keep pressing the TIMER button until the display reads 5 00 then press START it will be 5 hours before the loaf is ready If you press the TIMER up button some more and the display reads 8 10 then you ve guessed it the loaf will be ready in 8 hours and 10 minutes To save wear amp tear on your index finger you can press amp hold the TIMER up down buttons to scroll quickly to your desired setting NOTES e The maximum time you can select is 13 00 e Once you have pressed START you cannot alter the timer e f you need to reset the timer press START STOP button for 3 seconds and the machine will reset after which you can re select your programme and delayed time accordingly NB You should not do this if the process is past the first kneading e Do not use perishable ingredients like milk or eggs when using the delay timer as these will spoil whilst sitting in the bread pan e You cannot reduce the delayed time to less than the process time e YOUR FIRST LOA
4. 21b use half these measures for 1lb loaf 1 5lb Water 310ml W ater 260ml Strong white flour 560g Strong white flour 460g Salt 2 tsp Salt 2 tsp Dried Milk optional 2 tbsp Dried Milk optional 2 tbsp Butter Oil 4 tbsp Butter Oil 3 tbsp Sugar 4 tbsp Sugar 3 tbsp Dried sachet yeast 2 1 2tsp 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 SODA BREAD A non yeast bread perfect for the QUICK programme but you can use the CAKE programme too if you wish Add the following the bread pan 350g white plain flour 350g plain wholemeal flour 2 tsp Bicarbonate of soda 1 tsp Salt 450ml buttermilk Set machine to RAPID or CAKE programme BROWN amp WHOLE MEAL WHOLE WHEAT RECIPES For the purposes of these recipes you can consider whole meal and whole wheat flour to be the same thing It is of paramount importance to select the flour you use wisely People often buy plain brown or plain wholemeal flour in the belief that it will suffice for bread making sadly it won t Whichever brand you buy it must have the words strong or for bread making on the packet BASIC WHOLE MEAL LOAF 21b use half these measures for 1lb loaf 1 51b Water 320ml Water 260ml Strong whole meal flour 400g Strong whole meal flour 340g Strong white flour 160g Strong white flour 120g Salt 2 tsp Salt 2 tsp Dried Milk optio
5. 300g Butter 200g Eggs 4 medium size Vanilla essence 2 tsp Cocoa 200g Self raising flour 400g Salt Y tsp Baking powder 1 tsp COCONUT CAKE Soft brown sugar 300g Butter 200g Eggs 4 medium Self raising flour 400g Baking powder 3 tsp Salt 1 2 tsp Milk 50ml Desiccated coconut 50g BREAD DOUGH The dough modes will perform the kneading some of the rising steps for you When the dough is ready you perform the final rising outside the machine and bake in a conventional oven PIZZA BASE Makes 2 x 12 bases Water 240ml Strong white flour 460g Olive oil 2 tbsp Strong wholemeal flour 3 tbsp Sugar 1 tbsp Salt 2 tsp Yeast 2 tsp Use the DOUGH programme When the process is complete remove the dough from the bread pan and cut into two equal pieces On a floured surface roll into Pizza rounds and pinch around the edges to make a small rim Place on a lightly greased baking tray and cover with sauce cheese and other toppings Bake at 180 C gas 5 for 15 20 minutes Check progress after 15 minutes Tips You can substitute some or all of the flour for wholemeal or brown You can add 1 tsp of basil or oregano and cup of Parmesan cheese for extra flavour There are quite a few pizza amp taco seasonings available which can be added 2 tbsp DINNER ROLLS Makes 10 12 generously sized rolls Use the basic white bread recipe as the basis for these dinner rolls Select DOUGH programme 7 Meanwhile beat 1 egg Whe
6. re worried the water may be too cold from the tap just leave it to sit for an hour in the kitchen before you use it Making the water warm could kill the yeast prematurely The Prima Home Bakery takes the guesswork out of bread making e OTHER INGREDIENTS 12 Other ingredients could mean anything from dried fruit cheese eggs nuts or yoghurt to other cereals like rye flour corn meal or any number of herbs and spices It s up to you There are a couple of things to consider for best results Always be aware of the moisture content and adjust accordingly Cont page 10 Home Bakery e OTHER INGREDIENTS cont Things like cheese milk and fresh fruit contain quite a lot of water which will determine the look of the finished loaf At first you can stick to dry substitutes like Parmesan cheese dried milk or dried fruit AS you become more proficient with the machine you will instinctively know whether the dough looks too wet or too dry and can add flour or water during the process Remember to consider the salt content of the ingredients you add Salt can slow down the yeast Finally as a rule of thumb if the added ingredients are wet like yoghurt or powdered like dried herbs they can go into the mixture at the start of the process For things like nuts or dried fruit there is a time during the process where the machine will beep to let you know it s time to add these to the dough mixture Refer to the CYCLE TIME table so you know w
7. will make a mock rye loaf Apricot and almond bread Dry ingredients Mix together in a bowl first except the yeast 2 Y2 cups white rice flour cup tapioca starch flour cup potato starch flour tsp xanthan gum tsp gluten free mixed spice cup powdered milk if using fresh see additional info tsp salt cup sugar cup dried apricots finely chopped after soaking cup crushed almonds or 1 tsp almond essence Wet ingredients 3 large eggs at room temperature beaten 2 ozs melted butter or allowed margarine oil 1 tsp cider vinegar if allow ed 2 3 cup warm water hand hot 1 cup apricot jam 1 tbs dried yeast 1 sachet which is 2 tsp Method Mix all the wet ingredients together and place in the bread pan of your bread machine Gently mix all the dry ingredients together except the yeast and place on top of the wet ingredients sprinkle the yeast on top of the dry ingredients use BASIC or RAPID programme with your choice of crust setting On completion of the baking time remove the loaf tin from your machine and leave to cool slightly before removing the loaf Place on a wire tray to become cold before Slicing Freezes well Banana and nut bread Dry ingredients 2 cups white rice flour y2 cup tapioca starch flour y cup potato starch flour 2 tsp xanthan gum 1 tsp salt y4 cup powdered milk if using fresh contact b kitchen 1 3 cup sugar 1 3 cup finely chopped nuts if allow ed
8. Basil 1 tsp Oregano 1 tsp Oregano 1 tsp Parsley 1 tsp Parsley 1 tsp Dried sachet yeast 2 1 2tsp 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 NORMAL 1 or WHOLE whole meal 5 programme for best results We don t recommend the RAPID 2 programme for this recipe 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 p15 for the timings but expect the beep towards the end of the second Kneading step On the NORMAL 1 programme the beeps will sound when the clock reads 2 57 fora 2lb loaf and 2 50 for 1 5lb loaf If you are using any other programme add these ingredients about 5 minutes before the end of the second kneading step refer to chart 21b use half the
9. F 20 Before we Start if you have skipped forward to this part of the book and not read the preceding pages like the rest of us then shame on you You may be about to waste some flour The following recipe is for a basic white loaf Even if you do not usually eat white bread we strongly recommend you make this as your first loaf because it is easiest It will give you a good feel for the machine and when you remove your perfect loaf you ll want to show it off to your friends or relatives who invariably waste no time at all in eating it You will need the following ingredients to hand Water 250ml Strong white bread flour 460g Butter or margarine 2tbps Sugar 2tbsp Salt 2 tsp NOT tbsp Yeast sachet type 2 tsp usually 1 full 7g sachet This will make a 1 Ib loaf Use good kitchen scales to measure the flour Use the measuring cup provided for the liquid or if you prefer any measuring jug that s calibrated in ml YOUR FIRST LOAF wetnop 20 Method 1 Remove the bread pan from the machine 2 Put the ingredients into the pan in the order they are listed above 3 When it comes to adding the yeast make a small well in the flour and pour the yeast granules into it This keeps the yeast dry until the process starts 4 Put the bread pan into the machine turning it clockwise to lock it into place Close the lid NOTE the machine won t work with the lid up 5 Press the PROG button until the NORMAL programme ind
10. G IS USED Important safety information Please read amp retain for future reference Please read through all the instructions before using the bread maker Be sure to use suitable mains supply 220 240V AC DO NOT touch hot surfaces during operation DO NOT allow children to operate this machine unsupervised NEVER place hands fingers into the bread pan whilst the machine is in use DO NOT immerse plug cord or base in water or other liquids DO NOT use the bread maker outdoors KEEP the bread maker at least 50mm away from walls or any other objects when in use ALWAYS unplug the appliance when not in use or before cleaning ALWAYS use on an even surface amp check that the rubber feet have a secure grip DO NOT allow power cord to hang over edge of counter or work surface ALWAYS use two hands when moving the machine CLEAN the outside of the bread maker with a damp cloth only The bread pan should be cleaned after each use with mild detergent solution rinsed and dried thoroughly IF the unit is dropped or becomes damaged in any way do not use but call Prima Service first number at back of book THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY PLEASE SAVE THESE INSTRUCTIONS e i page 4 Home Bakery 2 a page 5 Home Bakery e ABOUT BREAD 1 Bread is one of the oldest foodstuffs we know Soon after humans first learnt to plant seeds bread became the staple food of many cultures world wide Since the
11. HITE RICE FLOUR 2 CUP POTATO STARCH FLOUR 1 CUP TAPIOCA STARCH FLOUR EXAMPLE 3 12 CUPS WHITE RICE FLOUR 3 CUPS POTATO STARCH FLOUR 2 CUPS TAPIOCA STARCH FLOUR ADDITIONAL INFORMATION Cider vinegar is gluten free and is used as a dough enhancer Whole Egg Replacer can be substituted for large egg if you are allowed the ingredients Check your baking powder is Gluten Free or make your own Y ozs 7gm Potassium Bicarbonate from chemist 2 tsp 4 0zS 115gm Potato Starch Flour Brand name Farina 3 4 CUP 2 5 lb WHITE BROWN LOAF RECIPE Gently mix together in a bowl first except the yeast 2 1 3 y2 y2 1s y2 2 1 1 cups white rice flour cup potato starch flour cup tapioca starch flour cup extra potato starch or tapioca starch tbsp xanthan gum tbsp sugar tsp salt sachet dried yeast 2 tsp if you find the bread rises too high reduce by tsp Wet ingredients 2 large eggs at room temperature beaten 1 tsp cider vinegar if allow ed WY cup sunflow er corn olive oil 1 3 cup liquid milk soya rice goat ew e cow s Method Mix all the wet ingredients together and place in the base of your bread machine Gently mix all the dry ingredients together except the yeast and place on top of the wet ingredients Sprinkle the yeast on top of the dry mixture Use BASIC or RAPID programme with your choice of crust setting On completion of the baking time remove the loaf from the tin and place on a wire tray
12. OAF DID NOT RISE 22 2 Many of the reasons why bread doesn t rise are outlined above But first let us eliminate the obvious a Whole meal amp brown loaves seldom rise as well as white b You did put the yeast in didn t you It s easy to forget C A common error is mistaking teaspoons of salt for tablespoons The yeast will not work well if you put too much salt in d Both the flour and the yeast must be in good condition e The mixture may have been too dry Add 1 2 tablespoons of water to the mixture if necessary f If you feel that the yeast should be increased then only add an extra tsp e THE LOAF ROSE TOO HIGH AND STUCK TO THE LID 22 3 Usually caused by too much yeast too much water or flour or forgetting to add the salt Salt keeps the yeast in check without it the yeast can cause the loaf to over rise Remember Nothing the machine does will prevent good dough from rising properly e CLEANING 23 Bread Pan amp Kneading Blade The most important thing when cleaning your Home Bakery is to keep the non stick coating of the bread pan and kneading blade in good order Never use metal utensils to remove loaves or cakes from the bread pan as this will damage the non stick coating Avoid using strong detergents and don t put the pan or kneading blades in the dishwasher The strong detergent used in dishwasher tablets or liquids can damage the non stick coating in the long term If you can get away w
13. ater not enough flour This will make the dough sloppy The dough should be soft but firm b Use the recommended brands of flour and yeast at first Other brands may need some adjustment to the ingredients Some types of flour absorb less water than those recommended In this case add an extra 50g of flour to make the dough thicker C You re not using ordinary plain flour are you It MUST say for bread making on the packet e SUNKEN LOAVES cont 22 1 2 The gas bubbles produced by the yeast are escaping a Remember the protein called gluten sec 4 Dough without gluten is like water without soap you cannot make bubbles in it All the recommended white flour brands have sufficient gluten to make good dough Other brands may not If you are using whole meal brown or bread flour from other sources you may obtain better results with the WHOLE setting as this provides the extra kneading required to release the gluten 3 The yeast is dead or has gone off a If you use warm water the yeast may be exhausted before the rising process is complete Tap water is usually fine Be extra careful that the yeast does not come into contact with the water before the mixing process starts This is particularly important when using the timer b Check best before date on yeast sachet If it is close to expiry it would be best to buy some more C Avoid using yeast from sachets that are already opened Use a new sachet every time e MY L
14. e GRANARY LOAF 3lb 2 5lb Water 310ml Water 260ml Granary flour 560g Granary flour 460g Salt 2 tsp Salt 2 tsp Dried Milk optional 2 tbsp Dried Milk optional 2 tbsp Butter Oil 3 tbsp Butter Oil 2 tbsp Sugar 2 tbsp Sugar 2 tbsp Dried sachet yeast 2 1 2tsp Dried sachet yeast 2 1 2tsp Use the NORMAL 1 programme for this recipe EUROPEAN BLACK BREAD This loaf is well worth the effort but we don t recommend that you try it as your first loaf 2lb only Water 370ml Cider vinegar 2 tsp White flour 400g Rye flour 160g Oat bran 100g Butter 2 tbsp Sugar 2 tbsp Salt 1 tsp Caraw ay seeds 4 tsp Dried minced onion 4 tsp Cocoa pow der unsweetened 4 tbsp Dried sachet yeast 2 1 2tsp Use the WHOLE WHEAT programme for this recipe CAKES If you want to use smaller quantities than those shown here you may need to stop the bake step early If using a cake mix you should use a MINIMUM of 400g Use the CAKE programme for all the recipes on this page BASIC MADIERA CAKE Butter 280g Caster sugar 280g Eggs medium 4 Self raising flour 460g Vanilla essence 2 tsp Lemon juice 2 tbsp Baking soda 2 tsp Use the CAKE programme for this recipe We recommend that you chose the LIGHT crust setting for your first attempt Add dried fruit if you wish Note check the cake at least 15 minutes before the end of the cycle in case you need to stop the machine early RICH CHOCOLATE CAKE Castor sugar
15. e carbon dioxide bubbles that make the dough rise For bread making machines it is best to use the Easy Blend dried yeast that comes in sachets This yeast does not rely on Sugar in order to ferment so it is easier to reduce the sugar content of your loaf without any adverse effects Good brands of dried yeast are Homepride Sainsbury s Hovis 7g sachet or McDougals Other supermarket own brands also give satisfactory results Avoid yeast in tubs or tins as these tend to perform less well once opened Sachet yeast is very sensitive to moisture so do not store part used sachets for more than a day page 9 Home Bakery e SALT 8 Salt adds to the flavour of the bread of course but it can also be used to slow down a particularly lively yeast e BUTTER or fat 9 Enhances the flavour and makes the loaf softer Alternatives to butter are margarine or olive oil Avoid low fat spreads as these may be as little as 40 fat and will not have the same effect e SUGAR 10 Sugar adds to the flavour of the bread and goes some way to making the crust go brown Note Most sachet yeasts do not rely on sugar to become active e WATER 11 Use soft water if you can but your Prima Home Bakery will still make good bread with hard water There is often much debate on what temperature the water should be The answer is simple If you put your hand in the water and it feels cool then it s fine There is no need to warm the water first If you
16. e the yeast on top of the dry ingredients use BASIC or RAPID programme with your choice of crust setting On completion of the baking time remove the loaf tin from your machine and leave to cool slightly before removing the loaf Place on a wire tray to become cold before slicing Freezes well Ploughman s loaf Dry ingredients Mix together in a bowl first except the yeast 2 cups white rice flour Y tapioca starch flour y2 potato starch flour 2 tsp xanthan gum 1 tsp salt y2 cup allowed pow dered milk tsp gluten free prepared mustard ozs fresh onion minced or onion powder to taste cup strong grated cheese ozs sugar Nr WN Wet ingredients 3 large eggs at room temperature beaten 3 ozs melted butter or allowed margarine 1 tsp cider vinegar if allow ed 1 2 3 cup warm water hand hot 1 packet of dried yeast 2 tsp Method Mix all the wet ingredients together and place in the bread pan of your bread machine Gently mix all the dry ingredients together except the yeast and place on top of the wet ingredients sprinkle the yeast on top of the dry ingredients use BASIC or RAPID programme with your choice of crust setting On completion of the baking time remove the loaf tin from your machine and leave to cool slightly before removing the loaf Place on a wire tray to become cold before Slicing Freezes well Spiced apple loaf Dry ingredients 2 Y2 Y2 3 1 Y4 Y4 Y2 1 e AaAUWUNEe Y2 c
17. etric tablespoon 15ml large end and metric teaspoon 5ml small end Get Familiar Open the lid amp familiarise yourself with removing amp replacing the bread pan Note that the pan must be properly inserted into the machine before the drive cog can make proper contact with the kneading shaft 1 To remove the pan from the machine turn it anti clockwise then lift out by the handle 2 To insert the bread pan place it into the baking chamber and turn it clockwise Next insert the kneading blades As you place them over the kneading shaft rotate them until they lock into place 2 a An 3 B aE page 12 Home Bakery e THE CONTROLS 16 Programme indicators J NORMAL C RAPID Display time remaining I FRENCH QUICK LA WHOLE ee Timer updown buttons po _ BAKE Programme selector 2 meou LIGHT i CRUST Crust control DARK O a STARTISTOP 5 Start Stop button START STOP button Starts the programme of course To stop the programme part way through you need to press and hold this button for 3 seconds After which the machine will reset to programme 1 NORMAL Time selector For use when setting the delay timer see section of timer operation Crust control Press to select crust colour between light medium amp PROGI dark Note Crust control is not available in all modes Main selector control Press to cycle through each progra
18. hen to expect the beep e ENVIRONMENT 13 Last but not least of the Ingredients is the environment in which the bread is made The Prima Home Bakery will work well in a wide range of temperatures but there could be a difference of 15 in loaf size between a very warm room and a very cold room Do not site your bread maker in a draughty part of the house The machine will offer some protection to the dough against draughts but it does have limits If the humidity in the room is high this too could affect the loaf As a general rule if the room is comfortable for you it will be comfortable for your bread maker e STORING YOUR BREAD 14 Homemade bread contains no artificial preservatives However if you store the bread in a clean air tight container in the refrigerator it should keep for 5 7 days The bread is also good to freeze but allow finished loaves to go cold before placing into a polythene bag and storing in the freezer page 11 Home Bakery e CHECK THE ACCESSORIES 15 At this point it might be a good idea to familiarise yourself with the bread maker and setting the controls When you unpack your Home Bakery you should have the following items 1 kneading blade 1 measuring cup You can use this cup for measuring the liquid ingredients or you can use your own measuring jug as long as it s graduated in ml 1 measuring spoon The quantities of sugar oil amp some other ingredients in these recipes are based upon this m
19. icator is lit 6 Press the START STOP button to start the process IMPORTANT The motor doesn t start immediately There is a warming period first 7 When the process is complete the machine will beep 8 Lift the lid of the machine then using oven gloves or a tea towel turn the pan anti clockwise and lift it out of the machine 9 Turn the pan upside down and shake lightly until the loaf slides out Place the loaf onto a wire tray or rack to cool NOTES The kneading blade may stay in the pan or it may come out in the loaf If you need to remove the blade from the loaf wait until the loaf is cool first Make a small cut in the underside of the loaf and the blade Should slide out If the blade stays in the pan simply fill the pan with water covering the blade Leave it to stand for an hour The blade should then be easy to remove e HOW DID IT TURN OUT 21 If you followed the steps on the previous page you should have a loaf that looks and tastes great If not then the following information should help you identify what went wrong If you have a failed loaf at any time in the future you can guarantee that the reason is here in these next few paragraphs e Frequently asked questions 22 PROBLEM CAUSE The motor did not when pressed START run It s not supposed to All the programmes start with a pre heat step that ensures all the ingredients are at the right temperature before the process star
20. ith just using water to clean the pan then just use water After making a loaf a simple wipe round the pan with a damp cloth should be sufficient If necessary you can part fill the pan with water and leave it to soak for an hour but no longer to release any stubborn dough bread fragments After making a cake it is very likely that the bread pan will need to be soaked However avoid immersing the whole pan in water as this may damage the seals under the kneading blade shafts The best method is to simply fill the pan with water leave to soak for an hour then wipe round with a cloth The oven Since most of the ingredients are loaded into the bread pan away from the oven it should not need to be cleaned too often However if you have an accidental spill or overflow wait for the oven to cool completely then wipe round with a damp cloth moistened with a mild detergent solution then wipe dry The Machine A simple wipe with a cloth moistened in a mild detergent solution should be sufficient IN ALL CASES ALWAYS ENSURE THAT THE MACHINE IS COLD AND DISCONNECTED FROM THE MAINS SUPPLY BEFORE CLEANING e RESOURCES 24 Barbara s Kitchen For further information about the Gluten Free recipes used in this book contact Barbara s Kitchen Tel 01443 229304 You can also obtain XANTHAN GUM from here Wrights Bread Mixes All of Wrights bread mixes give excellent results in the ABM6 Simply follow the recipe on the back of the packet amp se
21. kery will produce outstanding results with the right ingredients J ust apply this simple rule Best ingredients best results poor ingredients poor results For example if good yeast good flour and cold water were thrown together and mixed in an old bucket the mixture would still rise Nothing the bread maker does will prevent the dough from rising so if your loaf does not rise it is most unlikely that the bread maker is to blame It is probably due to the ingredients In order to save you time we have included information on each major element used in the making of bread which will enable you to obtain perfect results first time every time See the appendix at the end of this book for a list of suppliers of quality ingredients e FLOUR 4 In bread making the most important element in the flour is the protein called gluten which is the natural agent that gives the dough the ability to hold its shape and retain the carbon dioxide produced by the yeast The term strong flour means that it has a high gluten content It has probably been milled from hard wheat and is particularly suitable for bread making In the UK the taste and gluten content of flour varies with each brand At Prima we use Allinsons Strong White Strong Brown or Wholemeal flour for product testing because it gives consistently good results Other good brands are Sainsbury s own brand Hovis bread machine flour or McDougals strong white flour Safeway s own brand
22. le If your dough turns out to be crusty you ve gone very wrong somewhere 8 BAKE Stand alone bake cycle Good for baking pre made dough etc CYCLE CHART FOR MODEL ABM7 all figures in hours minutes BASIC QUICK FRENCH RAPID W WHEAT CAKE DOUGH BAKE JAM BREADMIX 2LB 1 5LB 1 58 3 50 1 52 2LB 1 5LB 2 00 1 50 1 00 1 00 2LB 1 5LB 3 30 3 20 3 40 3 30 3 20 3 09 PREHEAT Motor is 20 17 5 22 3 40 37 Skip 22 Skip 15 22 11 idle STIRRING 3 3 3 3 3 3 5 3 Skip 45 3 heater on Idle KNEAD 1 2 2 2 2 2 20 5 2 Skip 20 2 heater off KNEAD 2 13 20 16 5 13 13 Heater at Fruit signal at Fruit Fruit No fruit Fruit signal at 2 47 Skip 16 Skip N A Fruit signal at 25 c 2 57 2lb signal at signal at signal 2Ib 2 45 both loaf 2 50 1 51b 1 33 3 12 2 37 1 5lb sizes RISE 1 Heater 45 Skip 45 Skip 45 Skip Skip Skip N A 45 on off 25 C RISE 2 19 7 26 7 19 Skip 45 Skip N A 19 RISE 3 46 26 51 27 36 Skip 22 Skip N A 40 80 plus 16 BAKE 62 55 55 65 65 62 55 mins idle Skip 60 N A 56 time KEEP WARM 60 60 60 Skip 60 Skip Skip 60 N A 60 Not incl d in total time TIMER 13HR N A 13HR N A 13HR N A 13HR 13HR N A 13HR e HOW TO USE THE TIMER 19 The most common use for the timer is to make a loaf overnight so it will be ready in the morning Many people also programme the timer so the loaf is ready when they get home from work However you use the timer it
23. lect BREAD MIX mode For more information about Wrights products call 0800 0640100 Marriages Marriages make an excellent range of flours mostly available in health food shops If you experience any difficulty in obtaining this flour contact them on 01245 354455 Claybrooke Mill If you want to buy gluten to use as a natural additive for low protein flours such as whole meal Claybrooke was the only place we could find Their number is 01455 202443 One of the very best resources for additional recipes hints amp tips is the Internet of course There are sites with literally thousands of bread maker recipes that can easily be adapted for your machine Start at www prima international com H ome Bakery Recipes ABM9 BASIC WHITE BREAD 21b use half these measures for 1lb loaf 1 5lb Water 310ml W ater 260ml Strong white flour 560g Strong white flour 460g Salt 2 tsp Salt 2 tsp Dried Milk optional 2 tbsp Dried Milk optional 2 tbsp Sugar 2 tbsp Sugar 2 tbsp Butter oil 3 tbsp Butter oil 3 tbsp Dried sachet yeast 2 1 2tsp Dried sachet yeast 2 1 2tsp Select NORMAL 1 programme for best results For 1 5lb option press LOAF SIZE button You can use RAPID 2 setting if you want the bread to be ready in a shorter time The loaf will be a little smaller because the RAPID programme uses shorter steps White Flour Recipes FRENCH BREAD This recipe will produce bread that has the light crusty texture characte
24. mme The programme number is shown on the display Display running to make another loaf You ll need to wait for it to cool down Shows time remaining The dots flash when the programme is NOTE if display reads H HH it means the machine is too hot Programme Indicators Illuminate depending upon which programme is selected 2 A page 13 Home Bakery THE PROGRAMMES 17 Please see below a summary of all the modes programmes DISPLAY FUNCTION 1 NORMAL This is a good general purpose programme for white or brown bread Most of the recipes use this programme 2 RAPID bread setting Uses shorter steps to make bread in a shorter time Loaves made in this mode are usually smaller and more dense 3 FRENCH This setting is slightly longer than the NORMAL programme due to the extra kneading and rising time required to give the loaf an airy texture characteristic of French bread Does not come out in sticks 4 QUICK This mode is similar to the RAPID programme in that the steps are shorter for a faster process time Quick mode is good for the gluten free recipes or pastry 5 WHOLE WHEAT This mode spreads the kneading and rising steps to give better results with the low gluten content whole wheat w hole meal flour 6 CAKE Programme for making cakes 7 DOUGH Performs all the steps of kneading and rising but omits the bake cycle Note Crust colour control is not availab
25. n each culture has developed it s own method of making bread using local ingredients and processes unique to them This trend continues today Even pre packed supermarket bread differs in taste and texture from country to country No matter how varied the range of breads on offer in bakers shops or supermarkets there is nothing quite like the warm fragrance and taste of fresh home made bread J ust a few of the ingredients available from local shops amp supermarkets R fim if Ve a page 6 Home Bakery e ABOUT BREAD MAKERS 2 With the continued success of the Prima Home Bakery it is nice to know that technology is actually helping to preserve the art of home bread making for generations to come Like most kitchen appliances your bread maker is a labour saving device The principal benefit is that all the kneading rising and baking is performed within a space saving self contained unit Your Prima Home Bakery will easily produce Superb loaves time and again provided the user follows the instructions and understands a few basic principles Unless you enjoy eating breezeblocks it is not wise to expect the machine to think for you It cannot tell you that you ve forgotten the yeast or that the flour was the wrong type or measured incorrectly Prima ABM9 amp wes page 7 Home Bakery e INGREDIENTS 3 The most important part of the bread making process is the wise selection of ingredients You and your Prima Home Ba
26. n the process has finished remove the dough and divide into 10 12 equally sized balls Place onto a lightly greased baking tray leaving as bigger gap as you can between each roll Cover and remove to a warm draught free place for 30 40 minutes or until rolls are double in size Brush with the beaten egg glaze Bake in pre heated oven at 180 C gas 5 for 12 16 minutes BAGELS Add ingredients to pan as per basic white bread recipe You can substitute up to half the white flour for wholemeal or brown if you wish Select DOUGH 7 When the process is complete proceed as follows Cut the dough into 15 20 equal pieces and roll into balls Make a 1 2 5cm hole in the middle to form a ring shape Cover and allow to rise in a warm place for 30 40 minutes Meanwhile bring 2 litres of water and 2 tbsp of sugar to a gentle boil When the bagels are ready add to the water 2 at a time and boil uncovered for 2 minutes turning once Place bagels on a lightly greased baking tray and bake in a pre heated oven for 30 minutes at 180 C gas 5 or until golden brown CROISSANTS Ingredients Amount Water 250ml Strong white flour 460g Sugar 2 tbsp Butter 2 tbsp Salt 1 tsp Yeast 2 tsp You will also need 250g of butter or margarine 1 egg a little milk and some cling film Method Place the ingredients into the bread pan select DOUGH mode press START Meanwhile place the butter between two pieces of cling film Using a rolling pin gently
27. nal 2 tbsp Dried Milk optional 2 tbsp Butter Oil 3 tbsp Butter Oil 2 tbsp Sugar brown is best 3 tbsp Sugar brown is best 2 tbsp Dried sachet yeast 2 1 2tsp Dried sachet yeast 2 1 2tsp Use the WHOLE whole meal programme 5 for best results You can substitute the white flour for whole meal to make a 100 whole meal loaf but increase the water by 1 tbsp for 2lb loaf or 2 tsp for the 1 5Ib recipe With certain types of flour you may find that the NORMAL 1 or FRENCH 3 works well BASIC BROWN LOAF 21b use half these measures for 1lb loaf 1 5lb Water 320ml W ater 270ml Strong brown flour 560g Strong white flour 460g Salt 2 tsp Salt 2 tsp Dried Milk optional 2 tbsp Dried Milk optional 2 tbsp Butter Oil 3 tbsp Butter Oil 3 tbsp Sugar brown is best 3 tbsp Sugar brown is best 2 tbsp Dried sachet yeast 2 1 2tsp Dried sachet yeast 2 1 2tsp For this recipe you can either use the NORMAL 1 or WHOLE WHEAT 5 programmes HONEY WHOLE MEAL 2lb 2 51b Water 300ml Water 240ml Strong whole meal flour 400g Strong whole meal flour 340g Strong white flour 160g Strong white flour 120g Salt 2 tsp Salt 2 tsp Dried Milk optional 2 tbsp Dried Milk optional 2 tbsp Butter Oil 3 tbsp Butter Oil 2 tbsp Honey 4 tbsp Honey 3 tbsp Dried sachet yeast 2 1 2tsp Dried sachet yeast 2 1 2tsp Use the WHOLE WHEAT programme for this recipe Adding cup of chopped nuts at the beeps enhances taste amp textur
28. of bread flour is also quite good You may wish to approach your local mill for flour If you do be sure to specify that you require a fine ground flour with a high protein content if you want light well risen loaves See the appendix at the end of this book for suppliers of good quality flour es wes page 8 Home Bakery e BROWN FLOUR or FARMHOUSE FLOUR 5 Brown flour contains about 85 of the wheat kernel Much of the bran part of the wheat kernel has been removed Loaves made with all brown flour tend to be smaller than white loaves due to the lower gluten content but there tends to be more flavour and texture to brown loaves When buying this type of flour the strong finely ground type will give better results in the bread maker e WHOLEMEAL OR WHOLE WHEAT FLOUR 6 This type of flour contains all of the original wheat kernel including the bran the tough outer skin of the wheat which is an excellent source of fibre As with the brown flour you Should specify a strong fine ground variety when using your bread maker The bran in the wholemeal flour inhibits the release of gluten so wholemeal loaves tend to be smaller and more dense than white loaves However the flavour is superb try the honey wholemeal recipe Your Prima Home Bakery has a special process for wholemeal bread which devotes more time to the kneading and rising processes e YEAST 7 Yeast is the living organism that multiplies in the dough It produces th
29. or best results For 1 5lb option press LOAF SIZE button You can also use the RAPID 2 programme if you wish 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 21b use half these measures for 1lb loaf 1 5lb Milk 310ml Milk 260ml Strong white flour 560g Strong white flour 460g Salt 2 tsp Salt 2 tsp Dried Milk optional 2 tbsp Dried Milk optional 2 tbsp Butter Oil 3 tbsp Butter Oil 2 tbsp Sugar 2 tbsp Sugar 2 tbsp Dried sachet yeast 2 1 2tsp Dried sachet yeast 2 1 2tsp Use NORMAL programme for best results You can use the RAPID programme for this recipe The loaf will be ready in a shorter time but will be a little smaller because the RAPID programme uses shorter steps 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 21b use half these measures for 1lb loaf 1 5lb Water 330ml Water 270ml Strong white flour 560g Strong white flour 460g Salt 1 tsp Salt 1 tsp Dried Milk optional 2 tbsp Dried Milk optional 2 tbsp Olive oil 3 tbsp Olive oil 2 tbsp Sugar 2 tbsp Sugar 2 tbsp Tarragon 1 tsp Tarragon 1 tsp Basil 1 tsp
30. ristic of French bread 21b use half these measures for 1lb loaf 1 5lb Water 310ml W ater 260ml Strong white flour 560g Strong white flour 460g Salt 2 tsp Salt 2 tsp Dried Milk optional 2 tbsp Dried Milk optional 2 tbsp Sugar 2 tbsp Sugar 2 tbsp Dried sachet yeast 2 1 2tsp Dried sachet yeast 2 1 2tsp Select FRENCH 3 programme for best results Remember LOAF SIZE option is not available in this mode The programme will work just as well with 2lb or 1 5lb loaf You can also use NORMAL setting if you want the bread to be ready in a shorter time The loaf will be a little smaller because the NORMAL programme uses shorter steps NOTE there is no fat oil in the French loaf EGG BREAD In this recipe 2 eggs are used in place of some 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 21b use half these measures for 1lb loaf 1 5lb Eggs 3 Eggs 2 make up to 310ml with water make up to 260 ml with water Strong white flour 560g Strong white flour 460g Salt 2 tsp Salt 2 tsp Dried Milk optional 2 tbsp Dried Milk optional 2 tbsp Sugar 2 tbsp Sugar 2 tbsp Butter Oil 4 tbsp Butter Oil 3 tbsp Dried sachet yeast 2 1 2tsp Dried sachet yeast 2 1 2tsp Method When adding the eggs put them into a measuring jug then top up with water to 310ml or 260ml according to which loaf size you are making Use NORMAL 1 setting f
31. roll the butter until it becomes a 1 thick rectangular slab Remove to the fridge to chill When the dough cycle is complete remove the dough from the machine On lightly floured surface roll the dough into a rectangle 10 x 12 Remove the chilled butter slab from the fridge remove the cling film and lay the butter across the dough in such a way that the dough can be folded over to form a sandwich with the butter in the middle Roll the dough again into a rectangular sheet 10 x 12 Try to make sure the butter betw een the dough spreads out evenly as you go Cont Next cut the dough sheet into 8 triangular pieces See drawing Starting at the base of the triangle roll each piece then turn each end in slightly to form the traditional croissant shape Lay the 8 croissants on a baking tray giving each one as much room as possible Remove to a warm place for 40 60 minutes to rise Pre heat oven to 200C gas 6 Brush the top of each croissant with a beaten egg mixed with 2 tbsp milk Bake for 10 12 minutes or until golden brown cut into 8 triangles BREAD MIXES Follow the instructions on the back of the packet and select the NORMAL 1 programme One thing to consider is that the dried yeast is often mixed in with the flour so most bread mixes won t work well with the delay timer We used Wrights bread mixes for testing the machine all of which gave excellent results WHEAT GLUTEN DAIRY FREE BREAD The Prima Home Baker
32. se measures for 1lb loaf 1 5lb Water 310ml Water 240ml Strong white flour 560g Strong white flour 460g Salt 1 tsp Salt 1 tsp Dried Milk optional 2 tbsp Dried Milk optional 2 tbsp Olive oil 3 tbsp Olive oil 2 tbsp Sugar 2 tbsp Sugar 2 tbsp Basil 2 tsp Basil 2 tsp Oregano 2 tsp Oregano 2 tsp Tomato paste 3 tbsp Tomato paste 2 tbsp Dried sachet yeast 2 1 2tsp Dried sachet yeast 2 1 2tsp 2 4 tbsp chopped olives add these at 2 4 tbsp chopped olives add these at the beeps refer to chart for timings the beeps refer to chart for timings Use the NORMAL 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 CINNAMON amp RAISIN BREAD This recipe also requires ingredients to be added part way through the programme See previous recipe for details 2b use half these measures for 1b loaf 1 5lb Water 310ml Water 260ml Strong white flour 560g Strong white flour 460g Salt 2 tsp Salt 2 tsp Dried Milk optional 2 tbsp Dried Milk optional 2 tbsp Butter Oil 3 tbsp Butter Oil 2 tbsp Sugar 2 tbsp Sugar 2 tbsp Cinnamon 4 tsp Cinnamon 3 tsp Dried sachet yeast 2 1 2tsp Dried sachet yeast 2 1 2tsp Add 50g of raisins at the beeps You can Add 50g of raisins at the beeps You can also add cup of chopped apple if you also add cup of chopped apple if you wish wish Use NORMAL programme for best results APRICOT BREAD
33. to become cold before slicing To make a brown loaf add 1 tbsp molasses to wet ingredients if allowed by your intolerance 3lb WHITE BROWN LOAF Dry ingredients Gently mix together in a bowl first except the yeast cups white rice flour cup potato starch flour cup tapioca starch flour cassava cup extra potato starch or tapioca starch tbsp xanthan gum tsp salt or dried herbs tbsp sugar WNNFrF rR UI 1 sachet dried yeast 2 tsp Wet ingredients 2 large eggs at room temperature y2 cup organic olive sunflow er corn oil 1 tsp cider vinegar if allow ed 1 cup soya rice goat ew e cow s or allowed milk 1 2 cups hand hot warm water Method Mix all the wet ingredients together and place in the base of your bread machine Gently place all the dry ingredient together except the yeast on top of the wet ingredients Sprinkle the yeast on top of the dry mixture Use BASIC or RAPID programme with your choice of crust setting Because this is a large amount of mixture the finished loaves should weigh in at about 3lb 9ozs Use a plastic spatula to help turnover and mix the ingredients initially when the machine first starts mixing On completion of the baking time remove the loaf from your machine and place on its side on a wire tray to cool You can slice this loaf very thinly and it freezes well To make a brown loaf add if allowed 1tbs Molasses treacle with some lemon peel and crushed Cardammon seeds this
34. ts The machine beeped part way through the process This is the signal to add other ingredients like fruit or nuts Some of the recipes call for extra ingredients Refer to the appropriate recipe for more information tried to make another loaf straight after the first but the process wouldn t start The machine must be allowed to cool thoroughly before another loaf can be made The machine will show the word H HH on the display panel until it has cooled properly What does the keep warm sign mean when the loaf is finished The Keep Warm function prevents condensation from forming on the loaf after the bake cycle has finished You can remove the loaf during the Keep Warm period then press START RESET button to reset the machine What if the power is The machine will resume from where it left off as long as the power is interrupted accidentally restored within 30 minutes After this it is likely that the ingredients will during the process have spoiled anyway e PROBLEMS Sunken loaves 22 1 Typically what happens is the dough will rise very well then sinks just as the baking process starts Most of the time this is because the dough was not strong enough Whilst the yeast is still producing gas a weak dough will maintain a good shape but once the yeast is killed by the baking process the loaf can sink under it s own weight 1 The mixture is too wet causing weak dough a Too much w
35. ups white rice flour cup tapioca starch flour cup potato starch flour tsp xanthan gum tsp salt tsp gluten free cinnamon cup sugar or maple syrup cup allowed pow dered milk tsp apple spice if able to obtain grated rind of half a lemon large bramley apple peeled and grated large eggs at room temperature beaten ozs melted butter or allowed margarine tsp cider vinegar if allow ed cups of warm water hand hot 1 packet of dried yeast 21 4 tsp Method Mix all the wet ingredients together and place in the bread pan of your bread machine Gently mix all the dry ingredients together except the yeast and place on top of the wet ingredients sprinkle the yeast on top of the dry ingredients use BASIC or RAPID programme with your choice of crust setting On completion of the baking time remove the loaf tin from your machine and leave to cool slightly before removing the loaf Place on a wire tray to become cold before slicing Freezes well
36. y is not confined to wheat or yeast based bread As mentioned earlier wheat oats rye and barley all contain GLUTEN and many people are intolerant to these flours We would like to thank BARBARA S KITCHEN for supplying us with the following recipes and information Barbara s Kitchen will try to adjust all the recipes for your own particular intolerance and can supply you with Xanathan gum white rice tapioca starch potato starch flours if necessary FOR FURTHER INFORMATION PLEASE CONTACT BARBARA S KITCHEN TEL FAX 01443 229304 E MAIL jJenquiries barbaraskitchen co uk WEBSITE http www barbaraskitchen co uk GLUTEN FREE FLOURS AVAILABLE Sago Maize Millett Quinoa Polenta Sorghum Bean flour Nut flours Com flour Rice Bran Commeal Brown Rice Sweet rice Potato flour Soya flour White rice flour Potato starch Tapioca starch flour Cassava Use the Prima measuring cup provided with the machine and Prima measuring spoon for the following recipes Please measure very carefully Making your own bulk supply of flour This is how to make up a bulk supply of the flours that Barbara chose to use in her recipes Any combination of gluten free flours allowed for your own intolerance can be used but results will vary Please keep your flour in the freezer refrigerator The flour will not go hard only cold EXAMPLE 1 2 CUPS WHITE RICE FLOUR Y2 CUPS POTATO STARCH FLOUR Y2 CUP TAPIOCA STARCH FLOUR EXAMPLE 2 6 CUPS W
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