RECIPES Bread Maker

XBM-1128

AFTER SALES SUPPORT NZ: 0800 836 761 AU: 1300 886 649

N13275

1 CUP = 250ml

1 tbsp = 15ml

1 tsp = 5ml

Traditional White Bread

Loaf Size Water Margerine or Butter Salt Dry Milk Sugar Bread Flour Dry Yeast Program: BASIC 680g 280ml 1 tbsp 1 tsp 1 1/2 tbsp 1 1/2 tbsp 3 cups 1 1/2 tsp 450g 180ml 1 tbsp 3/4 tsp 1 tbsp 1 tbsp 2 cups 1 1/2 tsp

French White Bread

Loaf Size Water Vegetable Oil Salt Durum wheat flour Sugar Bread Flour Dry Yeast Program: BASIC 680g 280ml 3/4 tbsp 1 tsp 1/3 cup 1 tbsp 2 3/4 cups 1 1/2 tsp 450g 180ml 1 tbsp 1 tsp 1/4 cup 1 tbsp 2 cups 1 1/2 tsp

Italian White Bread

Loaf Size Water Vegetable Oil Salt Corn semolina Sugar Bread Flour Dry Yeast Program: SANDWICH 680g 290ml 3/4 tbsp 1 tsp 80g 1 tbsp 2 2/3 cups 1 1/2 tsp 450g 190ml 2/3 tbsp 1 tsp 50g 1 tbsp 3 2/3 cups 1 1/2 tsp

1 CUP = 250ml

1 tbsp = 15ml

1 tsp = 5ml

Oat Bread
Loaf Size Water Margerine or Butter Salt Dry Milk Brown Sugar Bread Flour Dry Yeast Rolled Oats Program: SANDWICH 680g 280ml 20g 1 tsp 1 1/2 tbsp 1 tbsp 2 1/3 cups 1 1/2 tsp 2 1/3 cups 450g 180ml 15g 3/4 tsp 1 tbsp 1 tbsp 1 1/2 cups 1 1/2 tsp 1 1/2 cups

Nut & Raisin Bread

Tip: Add the raisins and nuts after the acoustic signal during the second kneading phase. Loaf Size Water or milk Margerine or Butter Salt Sugar Bread Flour Dry Yeast Raisins Crushed Walnuts Program: BASIC NOTE: When using the SWEETBREAD program the bread is lighter. Use the Level 1 dosage, otherwise the volume of the bread will be too large. 680g 280ml 25g 1/2 tsp 1 tbsp 2 3/4 cups 1 1/2 tsp 50g 30g 450g 180ml 18g 1/2 tsp 1 tbsp 1 4/5 cups 1 1/2 tsp 35g 20g

1 CUP = 250ml

1 tbsp = 15ml

1 tsp = 5ml

Wholemeal Bread
Loaf Size Water Dried Leaven Salt Sugar Rye Malt Rye Flour Bread Flour Yeast Program: BASIC 680g 290ml 1/2 packet 1 tsp 2/3 tbsp 7g 1 2/3 cups 1 1/3 cups 2 tsp 450g 360ml 1/2 packet 1 tsp 1/2 tbsp 10g 1 1/4 cups 3/4 cup 2 tsp

Rye Bread
Loaf Size Water Vegetable Oil Salt Durum wheat flour Sugar Bread Flour Dry Yeast Program: WHOLE WHEAT 680g 270ml 3/4 tbsp 1 tsp 1/3 cup 1 tbsp 2 3/4 cups 1 1/2 tsp 450g 170ml 1 tbsp 1 tsp 1/4 cup 1 tbsp 2 cups 1 1/2 tsp

1 CUP = 250ml

1 tbsp = 15ml Milk Oil Eggs Sugar Salt

1 tsp = 5ml 220ml 3 tbsp 3 1/4 tbsp 1 tsp 2 1/2 tsp 2/3 cup 3 tsp

Banana Nut Bread

All-Purpose Flour Milk Oil Mashed Bananas Eggs Sugar Dark Brown Sugar Walnuts - chopped Baking Soda Salt Program: QUICK 2 cups 120ml 4 tbsp 1 cup 2 1/2 tbsp 1/2 cup 1 1/2 tsp 2 tsp 2 tsp

Corn Bread

All-Purpose Flour Cornmeal Baking Powder Program: QUICK

Cake
Loaf Size Butter Sugar Egg Self-raising flour Lemon juice Yeast Program: CAKE LARGE 8 tbsp 8 tbsp 5 1 1/2 cups 1 1/2 tbsp 2/3 tsp SMALL 5 tbsp 5 tbsp 3 1 cup 1 tbsp 2/5 tsp

Making Jam
NOTE: Use and wash fresh, ripe fruit only. Peel apples, peaches and pears and other hard peeled fruits. Always use the recommended doses, as these are precisely determined for the JAM program. Other the jam risks to boil too } early or to spill over. Weigh the fruit, cut it into small pieces (max 1cm) or add the 2:1 jellifying sugar in the specified quantities. Do not use normal sugar or 1:1 jellifying sugar, as the jam will not be thick enough. Mix the fruit with the sugar and start the program that runs completely automatic. After the acoustic signal is given, you can fill the jam or marmalade into glass jars, ensuring the jars are closed well.

Berry Jam
Thawed deep-frozen berries 2:1 Jellifying sugar Lemon juice 750g 350g 1 tbsp

METHOD 1. Mix all the ingredients in the container with a plastic scraper. 2. Select the JAM program and start. 3. Remove the sugar remains on the side of the bread pan with a spatula. 4. When the acoustic signal is given, take the bread pan out of the appliance with oven cloths. 5. Fill the jam into glass jars and close well.

Strawberry Jam
Washes & cleaned strawberries, either cut into pieces or pureed 2:1 Jellifying sugar Lemon juice 700g

350g 1 tbsp

METHOD 1. Mix all the ingredients in the container with a plastic scraper. 2. Select the JAM program and start. 3. Remove the sugar remains on the side of the bread pan with a spatula. 4. When the acoustic signal is given, take the bread pan out of the appliance with oven cloths. 5. Fill the jam into glass jars and close well.

Orange Jam
Peeled and thinly diced oranges Peeled and thinly diced lemons 2:1 jellifying sugar 700g 75g 350g

METHOD 1. Peel the oranges and lemons and cut them into pieces. 2. Add the sugar and mix all the ingredients in the container 3. When the acoustic signal is given, take the bread pan out of the appliance with oven cloths. 4. Fill the jam into glass jars and close well.