Automatic Bread Maker
12 preset programmes for perfect dough,
bread, cakes, jam and compote
CBK250U Recipe Book
1
2
Automatic Bread Maker
Recipe Book
3
Recipes
Basic
Daily Bread 7
Granary Loaf8
Seeded Bread9
Olive & Tomato Bread 10
Gluten Free Loaf11
Whole Wheat
Wholemeal Bread13
Rye Bread 14
French
French Bread16
Quick
Rye Soda Bread18
Sweet
Malt Loaf 20
Banana & Cardamom Bread
21
Cake Chocolate Cake23
Coffee & Walnut Cake24
Gingerbread Cake25
Tea Cake26
Jam & Compote
Mixed Berry Jam28
Summer Fruit Compote29
4
Dough Cycle
Pizza 31
Focaccia32
Olive Plait33
Parma Ham & Parmesan34
Spelt Bread35
Ultra Fast White Bread 37
Dessert
Creamed Rice Pudding39
5
Basic Cycle
6
Daily Bread
700 GRAM LOAF
1000 GRAM LOAF
Ingredients
Ingredients
300ml water
1 tbsp sunflower oil
2 tsp caster sugar
1½ tsp salt
500g strong white flour
1 tsp fast action yeast
350ml water
1½ tbsp sunflower oil
3 tsp caster sugar
2 tsp salt
600g strong white flour
1½ tsp fast action yeast
Method
1. Pour the water into the bread pan followed by the oil, sugar and salt.
2. Spoon over the flour ensuring that the liquid is covered, make a small indentation in the centre of the flour and add the yeast.
3. Place the bread pan in the machine, lock into position and close the lid.
4. Set to BASIC (cycle 1), choose preferred loaf size and colour, then press Start.
5. At the end of the baking cycle turn out the cooked loaf onto a wire rack to cool.
TIP.
For a more interesting finish, dust with flour before the baking stage.
7
Granary Loaf
700 GRAM LOAF
1000 GRAM LOAF
Ingredients
Ingredients
300ml water
1 tbsp sunflower oil
1 tbsp malt extract
1 tbsp molasses sugar
1½ tsp salt
350g granary flour
115g strong white flour
1 tsp fast action yeast
350ml water
1½ tbsp sunflower oil
1½ tbsp malt extract
1½ tbsp molasses sugar
2 tsp salt
400g granary flour
150g strong white flour
1½ tsp fast action yeast
Method
1. Pour the water into the bread pan followed by the oil, malt extract, molasses sugar and salt.
2. Spoon over the flours ensuring that the liquid is covered, make a small indentation in the centre of the flour and add the yeast.
3. Place the bread pan in the machine, lock into position and close the lid.
4. Set to BASIC (cycle 1), choose preferred loaf size and colour, then press Start.
5. At the end of the baking cycle turn out the cooked loaf onto a wire rack to cool.
TIP.
For a more interesting finish, sprinkle with 1 tsp of porridge oats before the baking stage.
8
Seeded Bread
700 GRAM LOAF
1000 GRAM LOAF
Ingredients
Ingredients
300ml water
1 tbsp sunflower oil
2 tbsp malt extract
1½ tsp salt
175g malted grain flour
175g rye flour
115g strong white flour
1 tsp fast action yeast
1½ tbsp sunflower seeds
1½ tbsp sesame seeds
350ml water
2 tbsp sunflower oil
3 tbsp malt extract
2 tsp salt
200g malted grain flour
200g rye flour
150g strong white flour
1½ tsp fast action yeast
2 tbsp sunflower seeds
2 tbsp sesame seeds
Method
1. Pour the water into the bread pan followed by the oil, malt extract and salt.
2. Spoon over the flours, ensuring that the liquid is covered, make a small indentation in the centre of the flours, and add the yeast.
3. Place the bread pan in the machine, lock into position and close the lid.
4. When beep sounds, place seeds into the automatic seed dispenser tray.
5. Set to BASIC (cycle 1), choose preferred loaf size and colour then press Start.
6. At the end of the baking cycle turn out the cooked loaf onto a wire rack and leave to cool.
TIP.
For a decorative finishing touch open the lid 10 minutes into the baking cycle, brush the top of
the loaf with milk and sprinkle with a few each of the seeds.
9
Olive & Tomato Bread
700 GRAM LOAF
1000 GRAM LOAF
Ingredients
Ingredients
200ml water
1 tbsp olive oil
1 tbsp sun dried tomato paste
375g strong white flour
1 tsp sugar
1 tsp salt
1½ tsp dried oregano
1 tsp fast action yeast
50g stoned black olives, chopped
50g sun dried tomatoes, chopped
300ml water
1½ tbsp olive oil
1½ tbsp sun dried tomato paste
550g strong white flour
1½ tsp sugar
1½ tsp salt
2 tsp dried oregano
1½ tsp fast action yeast
75g stoned black olives, chopped
75g sun dried tomatoes, chopped
Method
1. Pour the water into the bread pan followed by the oil and sun dried tomato paste.
2. Spoon over the flour, ensuring that the liquid is covered. Add the sugar, salt and oregano
in separate corners of the pan. Make a small indentation in the centre of the flour and add
the yeast.
3. Place the bread pan in the machine, lock into position and close the lid.
4. Set to BASIC (cycle 1), choose preferred loaf size, Medium colour and press Start.
5. When the beep sounds, lift lid and add the olives and sun dried tomatoes into the bread pan.
6. At the end of the baking cycle turn out the cooked loaf onto a wire rack and leave to cool.
TIP.
For a more interesting finish open the lid at 10 minutes into the baking cycle, brush the top of
the loaf with milk and sprinkle with black onion seed (kalonji).
10
Gluten Free Loaf
900 GRAM LOAF
Ingredients
300ml milk
100ml sunflower oil
2 eggs
1 tsp salt
2 tbsp caster sugar
450g gluten free flour
1 tsp vinegar
2 tsp fast action yeast
Method
1. Pour the milk into the bread pan followed by the oil, eggs, salt and sugar.
2. Spoon over the flour, ensuring the liquid is covered then add the vinegar in one corner.
Make a small indentation in the centre of the flour and add the yeast.
3. Place the bread pan in the machine, lock into position and close the lid.
4. Set to BASIC (cycle 1), 700g loaf size, Light colour and press Start.
5. After the mixing cycle lift the lid and check that there is no loose flour gathered in
the corners.
6. At the end of the baking cycle turn out the cooked loaf onto a wire rack and leave
to cool.
NOTES.
• Do not use the delayed start feature for Gluten Free Loaf.
• Use the light setting, as dough containing eggs has a higher fat content that will brown more
quickly.
11
Whole
Wheat
12
Wholemeal Bread
700 GRAM LOAF
1000 GRAM LOAF
Ingredients
Ingredients
300ml water
1 tbsp sunflower oil
1½ tsp salt
1 tbsp malt extract
2 tbsp soft brown sugar
300g strong wholemeal flour
165g strong white flour
1 tsp fast action yeast
350ml water
1½ tbsp sunflower oil
2 tsp salt
1½ tbsp malt extract
2½ tbsp soft brown sugar
350g strong wholemeal flour
190g strong white flour
1½ tsp fast action yeast
Method
1. Pour the water into the bread pan followed by the oil, salt, malt extract and sugar
2. Spoon over the flours, ensuring that the liquid is covered. Make a small indentation in the centre of the flour and add the yeast.
3. Place the bread pan in the machine, lock into position and close the lid.
4. Set to WHOLE WHEAT (cycle 2), choose preferred loaf size and colour, then press Start.
5. At the end of the baking cycle turn out the cooked loaf onto a wire rack and leave
to cool.
TIP.
For a more interesting finish, before the baking cycle, open the lid, brush the top of the loaf with
water and sprinkle with a few sesame seeds.
13
Rye Bread
700 GRAM LOAF
Ingredients
250ml water
1 tbsp sunflower oil
2 tbsp treacle
3 tbsp dark brown soft sugar
1 tbsp cocoa powder
1 tsp caraway seeds
1 tsp salt
260g strong white flour
175g rye flour
1½ tsp fast action yeast
Method
1. Pour the water into the bread pan followed by the oil, treacle, sugar, cocoa powder, caraway seeds and salt.
2. Spoon over the flours ensuring that the liquid is covered, make a small indentation in the centre of the flour and add the yeast.
3. Place the bread pan in the machine, lock into position and close the lid.
4. Set to WHOLE WHEAT (cycle 2), 700g loaf size and choose preferred colour, then press
Start.
5. At the end of the baking cycle turn out the cooked loaf onto a wire rack to cool.
TIP.
For a more interesting finish, sprinkle with an additional 1tsp of caraway seeds before the
baking stage
14
French
15
French Bread
700 GRAM LOAF
1000 GRAM LOAF
Ingredients
Ingredients
300ml water
1 tbsp sunflower oil
1 tbsp caster sugar
1½ tsp salt
2 tbsp milk powder
500g strong white flour
1 tsp fast action yeast
350ml water
1½ tbsp sunflower oil
1½ tbsp caster sugar
2 tsp salt
2½ tbsp milk powder
585g strong white flour
1½ tsp fast action yeast
Method
1. Pour the water into the bread pan followed by the oil, sugar, salt and milk powder.
2. Spoon over the flour ensuring that the liquid is covered, make a small indentation in the centre of the flour and add the yeast.
3. Place the bread pan in the machine, lock into position and close the lid.
5. Set to FRENCH (cycle 3), choose preferred loaf size and colour, then press Start.
4. At the end of the baking cycle turn out the cooked loaf onto a wire rack to cool.
NB: Milk Powder gives a soft texture and a golden crust; it also helps to improve the keeping
quality.
16
Quick
17
Rye Soda Bread
700 GRAM LOAF
Ingredients
300ml milk
1½ tbsp sunflower oil
1 tsp salt
375g rye flour
1½ tsp bicarbonate of soda
3 tsp cream of tartar
Method
1. Pour the milk and oil into the bread pan followed by the salt.
2. Mix together the flour, bicarbonate of soda and cream of tartar in a bowl. Spoon the flour mixture into the bread pan ensuring that the liquid is covered.
3. Place the bread pan in the machine, lock into position and close the lid.
4. Set to QUICK (cycle 4), Medium colour then press Start.
5. At the end of the baking cycle remove from the pan and serve warm.
TIP.
For a more interesting finish, sprinkle 1tsp of caraway seeds before the baking stage
18
Sweet
19
Malt Loaf
700 GRAM LOAF
1000 GRAM LOAF
Ingredients
Ingredients
200ml water
2 tbsp malt extract
1 tbsp skimmed milk powder
1 tbsp sunflower oil
25g soft brown sugar
350g strong white flour
1 tsp mixed spice
1 tsp salt
1½ tsp easy blend yeast
125g sultanas
25g mixed peel
1 tsp runny honey
300ml water
3 tbsp malt extract
1½ tbsp skimmed milk powder
1½ tbsp sunflower oil
40g soft brown sugar
525g strong white flour
1½ tsp mixed spice
1½ tsp salt
2 tsp easy blend yeast
180g sultanas
45g mixed peel
1 tsp runny honey
Method
1. Pour the water into the bread pan followed by the malt extract, milk powder, oil and sugar.
2. Spoon over the flour, ensuring that it covers the liquids. Add the salt and spice in separate corners of the pan. Make a small indentation in the centre of the flour and add the yeast.
3. Place the bread pan in the machine, lock into position and close the lid.
4. Set to SWEET (cycle 5), Light colour and choose preferred loaf size, then press Start.
5. When the beep sounds, lift lid and add the sultanas and mixed peel into the bread pan.
6. At the end of the baking cycle turn out the cooked loaf onto a wire rack. Brush with
honey while still hot and leave to cool.
20
Banana & Cardamom Bread
700 GRAM LOAF
1000 GRAM LOAF
Ingredients
Ingredients
200ml warm water
1 tbsp sunflower oil
2 tbsp malt extract
1 tbsp dark soft brown sugar
1 large banana, mashed
1 tsp salt
8 cardamom pods, seeds removed
& chopped**
350g strong white flour
1 tsp fast action yeast
125g chopped dates
1 tbsp runny honey
300ml warm water
1½ tbsp sunflower oil
3 tbsp malt extract
1½ tbsp dark soft brown sugar
2 medium bananas, mashed
1½ tsp salt
10 cardamom pods, seeds removed
& chopped**
525g strong white flour
1½ tsp fast action yeast
175g chopped dates
1 tbsp runny honey
Method
1. Pour the water into the bread pan followed by the oil, malt extract, sugar, banana, salt and cardamom seeds.
2. Spoon over the flour ensuring that the liquid is covered, make a small indentation in the centre of the flour and add the yeast.
3. Place the bread pan in the machine, lock into position and close the lid.
4. Set to SWEET (cycle 5), Light colour and choose preferred loaf size, then press Start.
5. When the alarm sounds, lift lid and add the chopped dates into the bread pan.
6. At the end of the baking cycle turn out the cooked loaf onto a wire rack, brush with the honey while still hot and leave to cool.
** OR you can use cardamom extract – 1 tsp for the 700g loaf: 1¼ tsp for the 1000g loaf
21
Cake
22
Chocolate Cake
Ingredients
150ml sunflower oil
150ml milk
150g soft brown sugar
1 tbsp black treacle
2 medium eggs, lightly beaten
200g self raising flour
½ tsp baking powder
3 tbsp cocoa powder
50g ground almonds
200g jar hazelnut spread
2 tbsp chocolate, grated
Method
1. Pour the milk and oil into the bread pan followed by the treacle, eggs and sugar.
2. Sift the flour, baking powder and cocoa together in a bowl then spoon into the
bread pan and tip the almonds on top.
3. Place the bread pan in the machine, lock into position and close the lid.
4. Set to CAKE (cycle 6), Light colour then press Start. After 6 minutes lift the lid and stir to
incorporate any loose flour.
5. At the end of the baking cycle leave to cool in the pan for 5 minutes then turn out onto a wire
rack and leave to cool.
6. Slice the cake in half horizontally and spread 2-3 tbsp of hazelnut spread over the
bottom half. Place the other half on top and spread with more hazelnut spread.
7. Decorate with grated chocolate.
TIP.
A decorative swirl effect can be obtained by dragging a palette knife in long arcs over the
topping. Alternatively, use a fork to gently rough the surface.
23
Coffee & Walnut Cake
Ingredients
150ml sunflower oil
150ml milk
125g soft brown sugar
2 medium eggs, lightly beaten
2 tbsp black coffee
2 tbsp golden syrup
175g self raising flour
½ tsp baking powder
125g ground walnuts
1 tbsp chopped walnuts
Method
1. Pour the milk and oil into the bread pan followed by the eggs, sugar, black coffee and golden
syrup.
2. Sift the flour and baking powder together in a bowl then spoon into the bread pan and place
the ground walnuts on top.
3. Place the bread pan into the machine, lock into position and close lid.
4. Set to CAKE (cycle 6), Light colour and press Start.
5. After 15 minutes lift the lid and sprinkle over the chopped walnuts.
6. At the end of the baking cycle leave to cool in the pan for 5 minutes then turn out onto a wire rack and leave to cool.
24
Gingerbread Cake
Ingredients
125ml sunflower oil
150ml milk
75ml golden syrup
75ml black treacle
50g dark soft brown sugar
2 medium eggs, lightly beaten
250g plain flour
4 tsp ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
2 tsp chopped pecan nuts
Method
1. Pour the milk and oil into the bread pan followed by the golden syrup, black treacle, sugar and eggs.
2. Sift the flour, ginger, mixed spice and bicarbonate of soda together in a bowl then spoon into the bread pan.
3. Place the bread pan into the machine, lock into position and close lid.
4. Set to CAKE (cycle 6), Light colour and press Start.
5. After 15 minutes lift the lid and sprinkle over the chopped pecan nuts.
6. At the end of the baking cycle leave to cool in the pan for 5 minutes then turn out onto a wire rack and leave to cool.
25
Tea Cake
Ingredients
125ml sunflower oil
60ml milk
160g caster sugar
150g dried fruits (sultanas, raisins, etc)
90g mixed chopped nuts
2 medium eggs lightly beaten
220g plain flour
1½ tsp baking powder
Method
1. Pour the milk and oil into the bread pan followed by the sugar, dried fruits, chopped nuts and eggs.
2. Sift the flour and baking powder together in a bowl then spoon into the bread pan.
3. Place the bread pan into the machine, lock into position and close lid.
4. Set to CAKE (cycle 6), Medium colour and press Start.
5. At the end of the baking cycle leave to cool in the pan for 5 minutes then turn out onto a wire rack and leave to cool.
26
Jam &
Compote
27
Mixed Berry Jam
MAKES 750 GRAMS
Ingredients
475g mixed berries
350g granulated sugar
3 tbsp lemon juice
50ml Certo (pectin)
You will also need:
Sterilised glass jars with sealable lids
Waxed paper discs to fit
Method
1. Place the mixed berries into the bread pan with the sugar, lemon juice and Certo.
2. Place the bread pan in the machine, lock into position and close the lid.
3. Set to JAM (cycle 7) and press Start.
4. Warm the sterilised jars. Pour in the hot jam, cover with a waxed disc and seal with
a lid.
28
Summer Fruit Compote
MAKES 550 GRAMS
Ingredients
500g frozen summer fruits
75g caster sugar
3 tbsp orange juice
Method
1. Place the summer fruits into the bread pan then add the sugar and orange juice.
2. Put the bread pan into the machine, lock into position and close the lid.
3. Set to JAM (cycle 7) and press Start.
4. Once cycle has finished pour into a glass bowl, leave to cool and serve with ice cream or
creamed rice.
N.B. Refrigerate any remaining compote.
29
Dough
Cycle
30
Pizza
MAKES 550 GRAMS
Ingredients
Topping
140ml water
1 tbsp olive oil
1 tsp salt
½ tsp sugar
225g strong white flour
½ tsp easy blend yeast
2 tbsp sun dried tomato paste
2 large tomatoes, sliced
2 cloves garlic, finely chopped
Salt & freshly ground black pepper to taste
125g Mozzarella cheese
5 black olives, stoned & halved
8 basil leaves
2 tbsp olive oil
Method
1. Pour the water into the bread pan followed by oil, salt and sugar.
2. Spoon over the flour, ensuring that it covers the liquids. Make a small indentation in the centre of the flour and add the yeast.
3. Put the bread pan in the machine, lock into position and close the lid. Set to DOUGH
(cycle 8) and press Start.
4. Lightly oil a 28cm/11inch pizza pan. When the dough cycle has completed remove the dough
from the pan and place it on a surface dusted with flour.
5. Preheat the oven to 220°C/425°F/Gas Mark 7.
6. Dust hands with flour before knocking the dough back. Shape into a ball and roll out to the size of your pizza pan using a rolling pin. Do not be afraid to add a dusting
of flour to ensure that the dough does not stick to the work surface or the rolling pin.
Lift onto the pan and press out the edges.
7. Spread the sun dried tomato paste over the dough base and out to the edges. Arrange
the tomatoes over the top and sprinkle over the chopped garlic and season.
8. Tear the Mozzarella into pieces and arrange over the top then place the olives and basil
leaves in between.
9. Drizzle over the olive oil and bake the pizza in the preheated oven for 15-20 minutes
until golden brown. Serve warm.
31
Focaccia
500 GRAM LOAF
Ingredients
To finish
300ml water
1 tsp salt
1 tsp sugar
2 tbsp olive oil
500g strong white flour
1 tsp fast action yeast
2 tbsp olive oil
1 tsp chopped fresh rosemary
1 tsp coarse sea salt
20 cherry tomatoes
Method
1. Pour the water and oil into the bread pan followed by the salt and sugar.
2. Spoon over the flour, ensuring that the liquid is covered. Make a small indentation in the flour and add the yeast.
3. Put the bread pan in the machine, lock into position and close the lid.
4. Set to DOUGH (cycle 8) and press Start.
5. Lightly oil a 30cm/12 inch x 28cm/11 inch baking sheet.
6. When the cycle has finished remove the dough from the pan and place it on a surface dusted
with flour.
7. With your hands dusted with flour knock the dough back and shape into a ball. Roll into an
oblong shape, sprinkle with flour and lift onto the baking sheet. Press out to the edges, cover
with a damp cloth and leave to rise in a warm place for 20 minutes.
8. Using your fingertips, make small indentations all over the dough, then pour over the 2 tbsp
of olive oil. Sprinkle with rosemary and sea salt and press the cherry tomatoes all over the top.
9. Bake in oven for 20–25 minutes until golden. Serve warm.
32
Olive Plait
MAKES 500 GRAM LOAF
Ingredients
300ml water
1 tsp salt
1 tsp sugar
2 tbsp olive paste
115g black olives, stoned and halved
2 tbsp olive oil
250g strong white flour
200g strong wholemeal flour
1½ tsp fast action yeast
Method
1. Pour the water into the bread pan followed by the salt, sugar, olive paste, olives and oil.
2. Spoon over the flours ensuring that the liquid is covered. Make a small indentation in the flour
and add the yeast.
3. Put the bread pan in the machine, lock into position and close the lid. Set to DOUGH
(cycle 8) and press Start.
4. When the cycle has finished remove the dough and place onto a floured surface. Dust hands with flour and knock the dough back. Divide the dough into 3 equal pieces and shape each into a 33cm/13 inch long sausage.
5. Dampen the ends of the 3 pieces of dough, press them together at one end, plait them loosely,
then press them together at the other end.
6. Place on an oiled baking sheet and leave for 30 minutes until well risen.
7. Preheat the oven to 220°C/425°F/Gas Mark 7.
8. Brush plait with water, sprinkle with coarse sea salt and bake in the oven 10 minutes. After 10
minutes lower the temperature to 200°C/400°F/Gas Mark 6 and bake for a further 15-20 minutes
until the loaf sounds hollow when tapped underneath.
9. Remove from baking sheet and leave to cool on a wire rack.
33
Parma Ham & Parmesan
MAKES 500 GRAM LOAF
Ingredients
300ml water
1 tsp salt
1 tsp sugar
2 tbsp sunflower oil
3 tbsp grainy mustard
75g Parma or Black Forest Ham, chopped
250g strong white flour
200g strong wholemeal flour
1 tbsp mixed herbs, chopped (eg: parsley, thyme, marjoram)
30g Parmesan cheese, grated
1½ tsp easy blend yeast
1 tbsp milk, for glazing
Method
1. Pour the water into the bread pan followed by the salt, sugar, oil, mustard and ham.
2. Spoon over the flours, herbs and all but 1 teaspoon of the Parmesan, ensuring that it covers
the liquid. Make a small indentation in the flour and add the yeast.
3. Put the bread pan in the machine, lock into position and close the lid. Set to DOUGH (cycle 8)
and press Start.
4. When the cycle has completed remove the dough from the pan and place it on a floured surface. Dust hands with flour and knock the dough back, shape into a 28cm/11 inch long oval
sausage shape and place on a oiled baking sheet.
5. Preheat the oven to 220°C/425°F/Gas Mark 7. Make diagonal cuts down the length of the loaf,
brush with milk and sprinkle over the reserved Parmesan.
6. Place loaf into the oven and bake for 10 minutes. After 10 minutes lower the temperature
to 200°C/400°F/Gas Mark 6 and bake for a further 20 minutes until the loaf sounds hollow when
tapped underneath. Turn out onto a wire rack and leave to cool.
34
Spelt Bread
Ingredients
400ml water
1 tbsp olive oil
1 tsp agave nectar (available in most supermarkets)
½ tsp salt
250g wholegrain spelt flour
250g strong white flour
1 tsp fast action yeast
Method
1. Pour the water into the bread pan followed by the oil, agave nectar and salt.
2. Spoon over the flours ensuring that the liquid is covered, make a small indentation in the centre of the flour and add the yeast.
3. Put the bread pan in the machine, lock into position and close the lid. Set to DOUGH
(cycle 8) and press Start.
4. Lightly oil a 500g bread tin.
5. When the cycle has finished remove the dough from the pan and place it on a surface dusted with flour.
6. With your hands dusted with flour knock the dough back and place it, lightly dusted with flour, into the bread tin. Ensure that it fills the tin evenly and score the top twice with a knife.
7. Cover and leave to rise in a warm place for about 25 minutes.
8. Once risen preheat the oven to 200°C/400°F/Gas Mark 6.
9. Bake in the oven for 40-45 minutes.
10. Once cooked, remove from oven and after a minute gently remove the bread from the tin
and leave to cool on a wire rack.
35
Ultra Fast
36
White Bread
700 GRAM LOAF
1000 GRAM LOAF
Ingredients
Ingredients
300ml warm water
1 tbsp sunflower oil
1 tbsp dry milk powder
1 tbsp caster sugar
1 tsp salt
450g strong white flour
1½ tsp fast action yeast
350ml warm water
1½ tbsp sunflower oil
1½ tbsp dry milk powder
1½ tbsp caster sugar
1½ tsp salt
525g strong white flour
2 tsp fast action yeast
Method
1. Pour the water into the bread pan followed by the oil, milk powder, sugar and salt.
2. Spoon over the flour ensuring that the liquid is covered, make a small indentation in
the centre of the flour and add the yeast.
3. Place the bread pan in the machine, lock into position and close the lid.
4. Set to ULTRA-FAST (cycle 9), choose preferred loaf size and colour, then press Start.
5. At the end of the baking cycle turn out the cooked loaf onto a wire rack to cool.
37
Dessert
38
Creamed Rice Pudding
SERVES 4
Ingredients
75g pudding rice
25g caster sugar
700ml milk
100ml double cream
½ tsp vanilla extract
Method
1. Pour the milk into the bread pan followed by the rice and sugar.
2. Put the bread pan in the machine, lock into position and close the lid.
3. Set to DESSERT (cycle 11), Light colour then press Start.
4. At the end of the cycle, turn out of the bread pan into a bowl, stir well and leave until cold.
5. Lightly whisk the cream and fold into the rice with the vanilla extract. Serve with a fruit compote.
39
L IB-11/581A
40
Black
CBK250U IB-11/581A
210mm(W)X210mm(H)
COVER:157gsm Gloss APTPAPER
INSIDE:157gsm Gloss APTPAPER
waterbase varnishing for whole book
1C+1C
1C+1C
Astor_You
2013-02-01
Cover
Inside
CBK250U IB-11/581A