14
Sandwich Loaf
Loaf size: 11⁄2lb (680g) 2 lb (907g)
Water 11⁄16 cup (255ml) 11⁄3cup(320ml)
Soft margarine or butter 11⁄2tbsp 2 tbsp
Salt 1⁄2tsp 1 tsp
Skimmed milk powder 11⁄2tbsp 2 tbsp
Sugar 3 tbsp 31⁄2tbsp
Strong white bread flour 3 cup (432g) 4 cup (576g)
Fast action yeast 3⁄4tsp 1 tsp
Soft Grain Sandwich Loaf
Loaf size: 11⁄2lb (680g) 2 lb (907g)
Water 11⁄16 cup (255ml) 11⁄3cup(320ml)
Butter (melted) 11⁄2tbsp 2 tbsp
Salt 1⁄2tsp 1 tsp
Skimmed milk powder 11⁄2tbsp 2 tbsp
Sugar 3 tbsp 31⁄2tbsp
Strong white soft grain bread flour 3 cups (432g) 4 cups (576g)
Fast action yeast 3⁄4tsp 1 tsp
Cake (Prog 10.)
Sandwich (Prog 11.)
Standard Cake Mix
Ingredients Group 1
Butter (melted) 3⁄4cup (150g)
Vanilla essence 1⁄4tsp
Eggs (beaten) 3 medium
Lemon juice 2 tsp
Ingredients Group 2
Plain flour 15⁄8cup (234g)
Baking powder 2 tsp
Caster sugar 1 cup (226g)
Method
1Mix group 1 together in a separate bowl.
2Sieve group 2 together in a second bowl.
3Combine groups 1 and 2 together until mixed.
4Pour mixture into Baking Pan together.
Mixed Fruitcake
Ingredients Group 1
Butter (melted) 3⁄4cup (150g)
Vanilla essence 1⁄4tsp
Eggs 3
Lemon juice 2 tsp
Dried mixed fruit 5⁄8cup (102g)
Ingredients Group 2
Plain flour 15⁄8cup (234g)
Baking powder 2 tsp
Sugar 1 cup (226g)
Ground cinnamon 1⁄4tsp
Ground nutmeg 1⁄4tsp
Method
Follow method for the standard cake mix.
