page 1 Home Bakery .
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.
page 3 Home Bakery PLEASE KEEP THE BOX AND PACKAGING THE PACKAGING IS SPECIALLY DESIGNED TO TRANSPORT THE APPLIANCE SAFELY. IF YOU EVER NEED TO RETURN THE UNIT FOR A SERVICE IN THE FUTURE THERE IS A GOOD CHANCE IT WILL ARRIVE DAMAGED IF ANY OTHER TYPE OF PACKAGING IS USED. • Important safety information. Please read & retain for future reference. • Please read through all the instructions before using the bread maker.
page • ABOUT BREAD 4 Home Bakery 1 Bread is one of the oldest foodstuffs we know. Soon after humans first learnt to plant seeds, bread became the staple food of many cultures world wide. Since then each culture has developed it’s own method of making bread using local ingredients and processes unique to them. This trend continues today. Even pre-packed supermarket bread differs in taste and texture from country to country.
page 5 • ABOUT BREAD MAKERS Home Bakery 2 With the continued success of the Prima Home Bakery it is nice to know that technology is actually helping to preserve the art of home bread making for generations to come. Like most kitchen appliances, your bread maker is a laboursaving device. The principal benefit is that all the kneading, rising and baking is performed within a space saving, selfcontained unit.
page • INGREDIENTS 6 Home Bakery 3 The most important part of the bread making process is the wise selection of ingredients. You and your Prima Home Bakery will produce outstanding results with the right ingredients. Just apply this simple rule: Best ingredients - best results, poor ingredients - poor results.
page • 7 Home Bakery BROWN FLOUR (or FARMHOUSE FLOUR) 5 Brown flour contains about 85% of the wheat kernel. Much of the bran part of the wheat kernel has been removed. Loaves made with all brown flour tend to be smaller than white loaves due to the lower gluten content but there tends to be more flavour and texture to brown loaves. When buying this type of flour the strong, finely ground type will give better results in the bread maker.
page 8 Home Bakery • SALT 8 Salt adds to the flavour of the bread of course but it can also be used to slow down a particularly lively yeast. • BUTTER (or fat) 9 Enhances the flavour and makes the loaf softer. Alternatives to butter are margarine or olive oil. Avoid low fat spreads as these may be as little as 40% fat and will not have the same effect. • SUGAR 10 Sugar adds to the flavour of the bread and goes some way to making the crust go brown.
page 9 • OTHER INGREDIENTS Home Bakery cont. Things like cheese, milk and fresh fruit contain quite a lot of water, which will determine the look of the finished loaf. At first you can stick to dry substitutes like Parmesan cheese, dried milk or dried fruit. As you become more proficient with the machine you will instinctively know whether the dough looks too wet or too dry and can add flour or water during the process. Remember to consider the salt content of the ingredients you add.
page • 10 Home Bakery CHECK THE ACCESSORIES 15 At this point it might be a good idea to familiarise yourself with the bread maker and setting the controls. When you unpack your Home Bakery you should have the following items: 4 kneading blades, (2 large & 2 small). This represents 2 sets of blades, each set comprising one small & one large kneading blade. Keep the spare set in a safe place. 1 measuring cup.
page • THE CONTROLS 11 Home Bakery 16 1. START/STOP button. Starts the programme (of course). To stop the programme part way through you need to press and hold this button for 3 seconds. After which, the machine will reset to programme 1. 2. Time selector. For use when setting the delay timer (see section of timer operation 3. Colour. Press to select crust colour between light, medium & dark. The arrow on the display (6) will point to the colour you have selected.
page 12 Home Bakery • LET’S PRESS SOME BUTTONS! 17 Connect the machine to the mains for the first time & see the following display: This indicates that the BASIC programme (1) for the 2LB loaf at MEDIUM crust is selected. The process time is 3 hours 30 minutes. Press the SELECT button once. The display will look like this: This indicates that the QUICK programme (2) is selected. The process time has decreased to 1hour 58 minutes. And the MEDIUM crust colour is selected.
page 13 Home Bakery • THE PROGRAMMES 17 Please see below a summary of all the other modes/programmes. DISPLAY FUNCTION 1. BASIC. This is the programme shown when the machine is first switched on. This is a good, generalpurpose programme for white or brown bread. Most of the recipes use this programme. 2. QUICK bread setting. Uses shorter steps to make bread in a shorter time. Note: Loaf size is not available in this mode. 3. FRENCH.
page • PROGRAMMES cont. DISPLAY 14 Home Bakery 17 FUNCTION 6. CAKE. Programme for making cakes. Note: The crust colour control is available in this mode. 7. DOUGH. Performs all the steps of kneading and rising but omits the bake cycle. Note: Crust colour control and loaf size selection are not available. 8. BAKE. Stand-alone bake cycle. Good for baking pre-made dough etc. 9. JAM. Mixing and heating programme ideal for jam making. 10. BREAD KIT.
Page 15 Home Bakery CYCLE CHART FOR MODEL ABM7 – all figures in hours/minutes BASIC 2LB 1.5LB 3:30 3:20 PREHEAT Motor is idle 20 17 QUICK 1:58 FRENCH 3:50 RAPID 1:52 5 22 3 W/WHEAT 2LB 1.5LB 3:40 3:30 40 37 CAKE 2:00 DOUGH 1:50 BAKE 1:00 JAM 1:00 Skip 22 Skip 15 45+ (heater on) Idle 20 (heater off) BREADMIX 2LB 1.5LB 3:20 3:09 22 11 STIRRING 3 3 3 3 3 3.5 3 Skip KNEAD 1 2 2 2 2 2 20.5 2 Skip KNEAD 2 Heater at 25°°c 13 Fruit signal at 2:57 (2lb) 2:50 (1.
Page • 17 HOW TO USE THE TIMER Home Bakery 19 The most common use for the timer is to make a loaf overnight so it will be ready in the morning. Many people also programme the timer so the loaf is ready when they get home from work. However you use the timer, it’s a lot easier to set than most video recorders! Once you have selected your desired programme, simply press the TIME (up) button on the control panel and the figure on the display will increase by 10 minutes.
Page • 18 Home Bakery YOUR FIRST LOAF 20 Before we start, if you have skipped forward to this part of the book and not read the preceding pages like the rest of us then shame on you! You may be about to waste some flour! The following recipe is for a basic white loaf. Even if you do not usually eat white bread we strongly recommend you make this as your first loaf because it is easiest.
Home Bakery Tip: When measuring the water and the flour it is a good idea to check your measurement twice to make sure you are adding the right amount. Model illustrated is ABM6. Page • METHOD 20.1 1. REMOVE BREADPAN FROM MACHINE BY HOLDING BOTH SIDES AND PULLING UPWARDS 2. FIT THE KNEADING BLADES. 1 LARGE & 1 SMALL – MAKE SURE THEY’RE FITTED PROPERLY OVER THE SHAFTS OR THEY WON’T MIX THE DOUGH 3. ADD THE WATER FIRST. THIS IS VERY IMPORTANT. 4.
Page • 20 METHOD cont. 10. PLACE THE BREADPAN INTO THE MACHINE & ENSURE IT LOCKS FIRMLY INTO PLACE. Home Bakery 20.1 11. CLOSE THE LID & SELECT BASIC MODE (1) IF YOU’VE JUST SWITCHED ON THE MACHINE THE BASIC MODE WILL BE SELECTED ALREADY. THE DISPLAY SHOULD READ AS SHOWN ABOVE. PRESS THE LOAF SIZE (4) BUTTON SO THE SMALL ARROW IS POSITIONED UNDER THE 1.5LB SETTING. PRESS START 12. THE MOTOR DOES NOT RUN RIGHT AWAY THE FIRST STEP IS PREHEAT.
Page 21 • HOW DID IT TURN OUT? Home Bakery 21 If you followed the steps on the previous pages you should have a loaf that looks and tastes great. If not then the following information should help you identify what went wrong. If you have a failed loaf at any time in the future you can guarantee that the reason is here in these next few paragraphs. • Frequently asked questions 22 PROBLEM CAUSE The motor did not run when I pressed START It’s not supposed to.
Page 22 Home Bakery • SUNKEN LOAVES cont. 22.1 2. The gas bubbles produced by the yeast are escaping! a. Remember the protein called gluten? (sec. 4). 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. Other brands may not.
Page • 23 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.
Page • RESOURCES 24 Home Bakery 24 Barbara’s Kitchen For further information about the Gluten Free recipes used in this book contact: Barbara’s Kitchen. Tel: 01443 229304. You can also obtain XANTHAN GUM from here. Wrights Bread Mixes All of Wrights bread mixes give excellent results in the ABM6. Simply follow the recipe on the back of the packet & select BREAD MIX mode.
Page 25 Home Bakery Home Bakery Recipes ABM7 BASIC WHITE BREAD 2lb (use half these measures for 1lb loaf) Water 310ml Strong white flour 560g Salt 2 tsp Dried Milk (optional) 2 tbsp Sugar 2 tbsp Butter/oil 3 tbsp Dried sachet yeast 2 1/2tsp 1.5lb Water Strong white flour Salt Dried Milk (optional) Sugar Butter/oil Dried sachet yeast 260ml 460g 2 tsp 2 tbsp 2 tbsp 3 tbsp 2 1/2tsp Select BASIC (1) programme for best results. For 1.5lb option press LOAF SIZE button.
Page 26 Home Bakery White Flour Recipes FRENCH BREAD This recipe will produce bread that has the light, crusty texture characteristic of French bread. 2lb (use half these measures for 1lb loaf) Water 310ml Strong white flour 560g Salt 2 tsp Dried Milk (optional) 2 tbsp Sugar 2 tbsp Dried sachet yeast 2 1/2tsp 1.5lb Water Strong white flour Salt Dried Milk (optional) Sugar Dried sachet yeast 260ml 460g 2 tsp 2 tbsp 2 tbsp 2 1/2tsp Select FRENCH (3) programme for best results.
Page 27 Home Bakery MILK LOAF In this recipe milk is used in place of the water. We do not recommend that you use the delay timer for this recipe as the ingredients may spoil before the process starts. 2lb (use half these measures for 1lb loaf) Milk 310ml Strong white flour 560g Salt 2 tsp Dried Milk (optional) 2 tbsp Butter/Oil 3 tbsp Sugar 2 tbsp Dried sachet yeast 2 1/2tsp 1.
Page 28 Home Bakery ITALIAN STYLE BREAD One of the most popular savoury bread recipes! This recipe requires ingredients to be added part way through the programme. Whenever heavier ingredients are called for such as chopped nuts or dried fruit etc, it is best to add these part way through the second kneading step. The reason for this is because we want these ingredients to retain their shape and to distribute evenly throughout the loaf.
Page 29 Home Bakery 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) 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 1.5lb Water Strong white flour Salt Dried Milk (optional) Butter/Oil Sugar Cinnamon Dried sachet yeast Add 50g of raisins at the beeps.
Page 30 Home Bakery SODA BREAD A non-yeast bread perfect for the RAPID programme but you can use the CAKE programme too if you wish. Add the following the bread pan: 350g white plain flour 350g plain wholemeal flour 2 tsp Bicarbonate of soda 1 tsp Salt 450ml buttermilk Set machine to RAPID or CAKE programme. BROWN & WHOLE MEAL/WHOLE WHEAT RECIPES For the purposes of these recipes you can consider whole meal and whole wheat flour to be the same thing.
Page 31 Home Bakery BASIC BROWN LOAF 2lb (use half these measures for 1lb loaf) Water 320ml Strong brown flour 560g Salt 2 tsp Dried Milk (optional) 2 tbsp Butter/Oil 3 tbsp Sugar (brown is best) 3 tbsp Dried sachet yeast 2 1/2tsp 1.5lb Water Strong white flour Salt Dried Milk (optional) Butter/Oil Sugar (brown is best) Dried sachet yeast 270ml 460g 2 tsp 2 tbsp 3 tbsp 2 tbsp 2 1/2tsp For this recipe you can either use the BASIC (1) or WHOLE WHEAT (5) programmes.
Page 32 Home Bakery GRANARY LOAF 3lb Water Granary flour Salt Dried Milk (optional) Butter/Oil Sugar Dried sachet yeast 310ml 560g 2 tsp 2 tbsp 3 tbsp 2 tbsp 2 1/2tsp 2.5lb Water Granary flour Salt Dried Milk (optional) Butter/Oil Sugar Dried sachet yeast 260ml 460g 2 tsp 2 tbsp 2 tbsp 2 tbsp 2 1/2tsp Use the BASIC (1) programme for this recipe.
Page 33 Home Bakery CAKES If you want to use smaller quantities than those shown here, you may need to stop the bake step early. If using a cake mix you should use a MINIMUM of 400g. Use the CAKE programme for all the recipes on this page. BASIC MADIERA CAKE Butter Caster sugar Eggs (medium) Self raising flour Vanilla essence Lemon juice Baking soda 280g 280g 4 460g 2 tsp 2 tbsp 2 tsp Use the CAKE programme for this recipe. We recommend that you chose the LIGHT crust setting for your first attempt.
Page 34 Home Bakery BREAD DOUGH The dough modes will perform the kneading some of the rising steps for you. When the dough is ready you perform the final rising outside the machine and bake in a conventional oven. PIZZA BASE Makes 2 x 12” bases Water Strong white flour Olive oil Strong wholemeal flour Sugar Salt Yeast 240ml 460g 2 tbsp 3 tbsp 1 tbsp 2 tsp 2 tsp Use the DOUGH programme. When the process is complete remove the dough from the bread pan and cut into two equal pieces.
Page 35 Home Bakery BAGELS Add ingredients to pan as per basic white bread recipe. You can substitute up to half the white flour for wholemeal or brown if you wish. Select DOUGH (7). When the process is complete proceed as follows: Cut the dough into 15-20 equal pieces and roll into balls. Make a 1” (2.5cm) hole in the middle to form a ring shape. Cover and allow to rise in a warm place for 30-40 minutes. Meanwhile bring 2 litres of water and 2 tbsp of sugar to a gentle boil.
Page 36 Home Bakery Next, cut the dough sheet into 8 triangular pieces (see drawing). Starting at the base of the triangle, roll each piece then turn each end in slightly to form the traditional croissant shape. Lay the 8 croissants on a baking tray giving each one as much room as possible. Remove to a warm place for 40-60 minutes to rise. Pre-heat oven to 200C (gas 6). Brush the top of each croissant with a beaten egg mixed with 2 tbsp milk. Bake for 10-12 minutes or until golden brown.
Page 37 Home Bakery JAM The ABM7 makes excellent jam! However, please remember to be extra careful when handling the hot jam. Fresh strawberries (or just about any fruit) 440g Sugar (caster or granulated) 630g Pectin (available in packets in supermarkets) 1 x 13g sachet. Method: Either crush the fruit manually or use a food processor (preferable). Add fruit to the bread pan and fold in the sugar with a wooden spoon or spatula. Sprinkle the sachet of pectin over the mixture.
Page 38 Home Bakery WHEAT/GLUTEN/DAIRY FREE BREAD The Prima Home Bakery is not confined to wheat or yeast based bread. As mentioned earlier wheat – oats – rye and barley all contain GLUTEN and many people are intolerant to these flours. We would like to thank BARBARA’S KITCHEN for supplying us with the following recipes and information.
Page 39 Home Bakery Making your own bulk supply of flour This is how to make up a bulk supply of the flours that Barbara chose to use in her recipes. Any combination of gluten free flours allowed for your own intolerance can be used – but results will vary. Please keep your flour in the freezer/refrigerator.
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Page 41 Home Bakery 3lb WHITE-BROWN LOAF Dry ingredients Gently mix together in a bowl first – except the yeast 5 1 1 1 2 2 3 cups white rice flour cup potato starch flour cup tapioca starch flour (cassava) cup extra potato starch or tapioca starch tbsp xanthan gum tsp salt or dried herbs tbsp sugar 1 sachet dried yeast 2¼ tsp Wet ingredients 2 ½ 1 1 1½ large eggs at room temperature cup organic olive/sunflower/corn oil tsp cider vinegar (if allowed) cup soya/rice/goat/ewe/cow’s or allowed milk cups
Page 42 Home Bakery Apricot and almond bread Dry ingredients Mix together in a bowl first except the yeast 2 ½ ½ 2 1½ ½ 1 ¼ ½ ¼ cups white rice flour cup tapioca starch flour cup potato starch flour tsp xanthan gum tsp gluten-free mixed spice cup powdered milk (if using fresh see additional info) tsp salt cup sugar cup dried apricots (finely chopped after soaking) cup crushed almonds – or – 1 tsp almond essence Wet ingredients 3 2 1 2/3 1 large eggs at room temperature (beaten) ozs melted butter or al
Page 43 Home Bakery Banana and nut bread Dry ingredients 2 ½ ½ 2½ 1 ¼ 1/3 1/3 cups white rice flour cup tapioca starch flour cup potato starch flour tsp xanthan gum tsp salt cup powdered milk (if using fresh contact b-kitchen) cup sugar cup finely chopped nuts (if allowed) Wet ingredients 1 2 3 1 1 1 1/3 large or 2 small mashed bananas large eggs at room temperature (beaten) ozs melted butter or allowed margarine tsp cider vinegar if allowed tbs molasses/treacle cups of warm water – hand hot 1 packe
Page 44 Home Bakery Carrot and pineapple bread Dry ingredients 2 ½ ½ 2½ 1 ¼ ¼ 1 1 cups white rice cup tapioca starch flour cup potato starch flour tsp xanthan gum tsp salt cup powdered milk cup sugar tsp gluten-free mixed spice tsp gluten-free cinnamon Wet ingredients 1 ½ 2 3 1 1 1/3 cup finely grated carrot cup crushed unsweetened pineapple (tinned) plus juice large eggs at room temperature (beaten) ozs melted butter or allowed margarine/oil tsp cider vinegar (if allowed) cups warm water (hand hot)
Page 45 Home Bakery Ploughman’s loaf Dry ingredients Mix together in a bowl first except the yeast 2 cups white rice flour ½ tapioca starch flour ½ potato starch flour 2½ tsp xanthan gum 1 tsp salt ½ cup allowed powdered milk 2 tsp gluten-free prepared mustard 3 ozs fresh onion (minced) or onion powder to taste 1 cup strong grated cheese 2 ozs sugar Wet ingredients 3 3 1 1 1 large eggs at room temperature (beaten ozs melted butter or allowed margarine tsp cider vinegar (if allowed) 2/3 cup warm water ha
Page 46 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 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
