PRIMA ABM 7 ユーザーズマニュアル

26

 

 

FRENCH BREAD 

 

This recipe will produce bread that has the light, crusty texture characteristic of French 

bread. 

 
2lb 

Water 

   310ml 

Strong white flour   

560g 

Salt   

 

 

2 tsp 

Dried Milk (optional) 

2 tbsp 

Sugar 

   2 

tbsp 

Dried sachet yeast  

2 1/2tsp 

 

Water 

   260ml 

Strong white flour   

460g 

Salt   

 

 

2 tsp 

Dried Milk (optional) 

2 tbsp 

Sugar 

   2 

tbsp 

Dried sachet yeast  

2 1/2tsp 

 

Select FRENCH (3) programme for best results. Remember LOAF SIZE option is not 

available in this mode. The programme will work just as well with 2lb or 1.5lb loaf. You 

can also use QUICK (2) setting if you want the bread to be ready in a shorter time. The 

loaf will be a little smaller because the QUICK programme uses shorter steps. NOTE: 

 

EGG BREAD 

 

In this recipe 2 eggs are used in place of some 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

. 

 

Eggs 

   3 

(make up to 310ml with water) 

Strong white flour   

560g 

Salt   

 

 

2 tsp 

Dried Milk (optional) 

2 tbsp 

Sugar 

   2 

tbsp 

Butter/Oil                       4 tbsp 

Dried sachet yeast  

2 1/2tsp 

 

Eggs 

   2 

(make up to 260 ml with water) 

Strong white flour   

460g 

Salt   

 

 

2 tsp 

Dried Milk (optional) 

2 tbsp 

Sugar 

   2 

tbsp 

Butter/Oil                       3 tbsp 

Dried sachet yeast  

2 1/2tsp 

 

Method: When adding the eggs, put them into a measuring jug then top up with water 

to 310ml or 260ml according to which loaf size you are making. Use BASIC (1) setting 

for best results. For 1.5lb option press LOAF SIZE button. You can also use the QUICK 

(2) programme if you wish.