User manual PRIMA ABM8

[. . . ] page 1 Home Bakery Home Bakery Instruction Manual & Recipes ABM 8 www. prima-international. com 2001 ABM8 rev. 0 page 2 Home Bakery Use your loaf! Please 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. [. . . ] If you are using whole meal, brown or bread flour from other sources, you may obtain better results with the WHEAT setting as this provides the extra kneading required to release the gluten. 3. If you use warm water the yeast may be exhausted before the rising process is complete. 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. If it is close to expiry it would be best to buy some more. Avoid using yeast from sachets that are already opened. Use a new sachet every time. · MY LOAF 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 & brown loaves seldom rise as well as white. You did put the yeast in didn't you?A common error is mistaking teaspoons of salt for tablespoons. The yeast will not work well if you put too much salt in. Both the flour and the yeast must be in good condition. Add 1 tablespoon of water to the mixture if necessary. If you feel that the yeast should be increased then only add an extra ½ tsp. · 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 overrise. Remember: Nothing the machine does will prevent good dough from rising properly 2001 ABM8 rev. 0 Page 21 Home Bakery · CLEANING 23 Bread Pan & Kneading Blades The most important thing when cleaning your Home Bakery is to keep the non-stick coating of the bread pan and kneading blades in good order. Never use metal utensils to remove loaves, cakes or jam 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 with 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. [. . . ] Place on a wire tray to become cold before slicing. Freezes well. 2001 ABM8 rev. 0 Page 44 Home Bakery Spiced apple loaf Dry ingredients 2 ½ ½ 3 1 ¼ ¼ ½ 1 cups white rice flour cup tapioca starch flour cup potato starch flour tsp xanthan fum tsp salt tsp gluten-free cinnamon cup sugar or maple syrup cup allowed powdered milk tsp apple spice (if able to obtain) grated rind of half a lemon Wet ingredients 1 2 3 4 1½ large bramley apple-peeled and grated large eggs at room temperature (beaten) ozs melted butter or allowed margarine tsp cider vinegar (if allowed) cups of 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 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. [. . . ]