Operating instructions

White bread loaf

500g strong white bread our

1 teaspoon of salt

1 teaspoon of sugar

Sachet of yeast

225ml of tepid water

1 teaspoon of olive oil

1. For the best results use the dough blade for making bread and any

type of mixture that requires kneading.

2. Tip all the ingredients into the mixing bowl and select seng 1 for 2

seconds, then select seng 2 for 20 seconds, then select seng 3

for 3 minutes.

3. Make sure it is kneading (punching the dough) at this stage. Please

note, if the mix is too wet just add more our and mix unl it is

smooth and does not sck on your hands. If the mix is too dry and

not scking together then add more water.

4. Place in a bowl and leave to rest in a warm place for about 1 hour

( the bowl mixing set can be purchased separately on

www.andrewjamesworldwide.com) with a clean kitchen towel

covering it.

5. Aer 1 hour, the bread should have doubled in size. Knock back the

dough by pping it back onto a oured surface and push the air out

for a couple of minutes with your hands. Make it into a loaf shape

and place in a loaf n. Leave to rest for a further 30 minutes.

6. Put the loaf n into a pre-heated oven for 15 minutes. Reduce the

heat to 190˚C/ Gas mark 5 for a further 30 minutes, unl the bread

is golden and sounds hollow when removed from the loaf n.

Always use oven gloves when removing anything hot from the

oven.

7. Leave the bread on a cooling rack to cool completely.

Please use the metal mixer blade for larger quanes and heavy mixtures.

Please note: The cooling rack can be purchased separately by vising our

website : www.andrewjamesworldwide.com

Dough blade aachment