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not produce a tender product.
If the dough you are rolling shrinks back, let it rest covered for a few
minutes before rolling again.
Dough may be wrapped in plastic and stored in a freezer for later use.
Bring the dough to room temperature before using.
After 5 minutes of kneading, open the lid and check the dough
consistency. The dough should forma soft, smooth ball. If too dry, add
liquid. If too wet, add flour (½ to tablespoon at a time).
Recipes
………………………………………………………………………………………………
All of the following recipes use this same general method :
1. Measure ingredients into baking pan.
2. Use tepid water 21-28
3. Insert baking pan securely into unit, close lid.
4. Select appropriate bread setting.
5. Push start button.
6. When bread is done, remove pan from unit using even mitts.
7. Remove bread from baking pan (and kneading blade from bread if
necessary).
8. Allow to cool before slicing.
This method is modified by notes, if applicable, at the end of each recipe.
These recipes have been developed using Allinson flours and Easybake
Allinson yeast.
1. Recipes for basic breads
…………………………………………………………………………………………
Basic white bread
1 lb* 1½ lb
Water ¾ cup 1
1
/
5
cup
Skimmed milk powder 2 tbsp 2½ tbsp
Sunflower oil 2 tbsp 2½ tbsp
Sugar 1¼ tbsp 2¼ tbsp
Salt 1 tsp 1¼ tsp
Strong white bread flour 2 cups 3 cups
Fast action yeast 1 tsp 1¼ tsp
Use setting 1 Basic 1 Basic
* Use 1½ lb loaf size setting for 1lb loaf
