Recipe:

BREAD MIX FOR BREAD MACHINES

Size            Breadmix     Water                     Yeast

X Large      4 cups            400 ml (420ml)*     2 tsp

Large          3½ cups         350 ml (370ml)*     1½ tsp

Small          2½ cups         240 ml (250ml)*     1 tsp

*Use extra water for the heavier breads such as Wholemeal & Soy and Linseed and Low GI Multiseed.

Place the yeast in first followed by the bread mix and add water last. You can successfully bake all bread mixes on the normal bake, or quick bake cycles.

These are some of the mixes available:

Country Grain            Wholemeal                  Crusty White

Sweet Bun                 Soy & Linseed            Spelt                       Light Rye                             Pizza & Foccacia        Soft White                    

HANDY HINTS ON BREAD MAKING

·       Only use this recipe, for Allied bread mixes. Do not use other recipes (including the recipes in your bread machine book)

·       Bread mixes are not flours. Salt, sugar, gluten, milk powder, and other ingredients have already been added. Therefore do not add anything except, water, yeast, dried fruit (up to 1 cup), seeds, and spices.

·       Measure your ingredients accurately. Use a metric cup measure. Use a liquid measuring cup for the water.

·       Yeast has a shelf life of about 6 weeks. This can be prolonged by keeping it in the fridge or freezer. If your loaves get progressively smaller, the yeast is losing its power.

·       Use slightly more water to make a loaf rise a bit more. Do not use extra yeast.

·       Water to be at room temperature, 20º-30ºC or cooler.  Let it run from the tap or use from the fridge, especially on hot summer days.