Prima ABM10 - Manual (Page 27)

Page 27 Home Bakery
2001 ABM10 rev.0
CINNAMON & RAISIN BREAD
This recipe also requires ingredients to be added part way through the programme. See
previous recipe for details.
2lb (use half these measures for 1lb loaf) 1.5lb
Water 310ml
Strong white flour 560g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Butter/Oil 3 tbsp
Sugar 2 tbsp
Cinnamon 4 tsp
Dried sachet yeast 2 1/2tsp
Add 50g of raisins at the beeps. You can also
add ¼ cup of chopped apple if you wish.
Water 260ml
Strong white flour
460g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Butter/Oil 2 tbsp
Sugar 2 tbsp
Cinnamon 3 tsp
Dried sachet yeast 2 1/2tsp
Add 50g of raisins at the beeps. You can
also add ¼ cup of chopped apple if you
wish.
Use SWEET (5) programme for best results.
APRICOT BREAD
2lb
(use half these measures for 1lb loaf) 1.5lb
Water 310ml
Strong white flour
560g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Butter/Oil 4 tbsp
Sugar 4 tbsp
Dried sachet yeast 2 1/2tsp
Water 260ml
Strong white flour
460g
Salt 2 tsp
Dried Milk (optional) 2 tbsp
Butter/Oil 3 tbsp
Sugar 3 tbsp
Dried sachet yeast 2 1/2tsp
Method: Use the BASIC (1) or SWEET (5) programme. At the beeps add:
70g
Dried apricots (chopped)
50g Pecans (chopped)
70g Old fashioned oatmeal