User manual PRIMA ABM6

[. . . ] page 1 Home Bakery Home Bakery Instruction Manual & Recipes ABM 6 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. [. . . ] After this, it is likely that the ingredients will have spoiled anyway. The machine beeped part way through the process. I tried to make another loaf straight after the first but the process wouldn't start. What if the power is interrupted accidentally during the process? · PROBLEMS?Sunken loaves. 22. 1 Typically, what happens is the dough will rise very well then sinks just as the baking process starts. Whilst the yeast is still producing gas a weak dough will maintain a good shape but once the yeast is killed by the baking process, the loaf can sink under it's own weight. 1. You're not using ordinary plain flour are you? page 21 Home Bakery · SUNKEN LOAVES cont. Dough without gluten is like water without soap; you cannot make bubbles in it. All the recommended white flour brands have sufficient gluten to make good dough. 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. 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. A common error is mistaking teaspoons of salt for tablespoons. The yeast will not work well if you put too much salt in. 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 over-rise. page 22 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. After making a loaf a simple wipe round the pan with a damp cloth should be sufficient. If necessary, you can part fill the pan with water and leave it to soak for an hour to release any stubborn dough/bread fragments. After making a cake or jam it is very likely that the bread pan will need to be soaked. [. . . ] The flour will not go hard, only cold: EXAMPLE 1 2 CUPS WHITE RICE FLOUR ½ CUPS POTATO STARCH FLOUR ½ CUP TAPIOCA STARCH FLOUR EXAMPLE 2 6 CUPS WHITE RICE FLOUR 2 CUP POTATO STARCH FLOUR 1 CUP TAPIOCA STARCH FLOUR EXAMPLE 3 12 CUPS WHITE RICE FLOUR 3 CUPS POTATO STARCH FLOUR 2 CUPS TAPIOCA STARCH FLOUR ADDITIONAL INFORMATION Cider vinegar is gluten free and is used as a dough enhancer Whole Egg Replacer can be substituted for large egg if you are allowed the ingredients. Check your baking powder is Gluten Free or make your own:¼ ozs/7gm Potassium Bicarbonate (from chemist) 2 tsp 4¼-ozs/115gm Potato Starch Flour (Brand name Farina) ¾ CUP page 39 Home Bakery 2. 5 lb WHITE/BROWN LOAF RECIPE Gently mix together in a bowl first ­ except the yeast: 2 1/3 ½ ½ 1 /3 ½ 2 1½ 1 cups white rice flour cup potato starch flour cup tapioca starch flour cup extra potato starch or tapioca starch tbsp xanthan gum tbsp sugar tsp salt sachet dried yeast 2½ tsp (if you find the bread rises too high reduce by ¼ tsp) Wet ingredients 2 1 ¼ 1/3 large eggs at room temperature (beaten) tsp cider vinegar (if allowed) cup sunflower/corn/olive oil cup liquid milk (soya-rice-goat-ewe-cow's) Method Mix all the wet ingredients together and place in the base of your bread machine. Gently mix all the dry ingredients together (except the yeast) and place on top of the wet ingredients. On completion of the baking time ­ remove the loaf from the tin and place on a wire tray to become cold before slicing. [. . . ]