Automatic Bread Maker. 12 preset programmes for perfect dough, bread, cakes, jam and compote

Transcription

1 Automatic Bread Maker 12 preset programmes for perfect dough, bread, cakes, jam and compote CBK250U Recipe Book 1

2 2

3 Automatic Bread Maker Recipe Book 3

4 Recipes Basic Daily Bread 7 Granary Loaf 8 Seeded Bread 9 Olive & Tomato Bread 10 Gluten Free Loaf 11 Whole Wheat Wholemeal Bread 13 Rye Bread 14 French French Bread 16 Quick Rye Soda Bread 18 Sweet Malt Loaf 20 Banana & Cardamom Bread 21 Cake Chocolate Cake 23 Coffee & Walnut Cake 24 Gingerbread Cake 25 Tea Cake 26 Jam & Compote Mixed Berry Jam 28 Summer Fruit Compote 29 4

5 Dough Cycle Pizza 31 Focaccia 32 Olive Plait 33 Parma Ham & Parmesan 34 Spelt Bread 35 Ultra Fast White Bread 37 Dessert Creamed Rice Pudding 39 5

6 Basic Cycle 6

7 Daily Bread 700 GRAM LOAF 300ml water 1 tbsp sunflower oil 2 tsp caster sugar 1½ tsp salt 500g strong white flour 1 tsp fast action yeast 1000 GRAM LOAF 350ml water 1½ tbsp sunflower oil 3 tsp caster sugar 2 tsp salt 600g strong white flour 1½ tsp fast action yeast 1. Pour the water into the bread pan followed by the oil, sugar and salt. 2. Spoon over the flour ensuring that the liquid is covered, make a small indentation in the centre of the flour and add the yeast. 3. Place the bread pan in the machine, lock into position and close the lid. 4. Set to BASIC (cycle 1), choose preferred loaf size and colour, then press Start. 5. At the end of the baking cycle turn out the cooked loaf onto a wire rack to cool. TIP. For a more interesting finish, dust with flour before the baking stage. 7

8 Granary Loaf 700 GRAM LOAF 300ml water 1 tbsp sunflower oil 1 tbsp malt extract 1 tbsp molasses sugar 1½ tsp salt 350g granary flour 115g strong white flour 1 tsp fast action yeast 1000 GRAM LOAF 350ml water 1½ tbsp sunflower oil 1½ tbsp malt extract 1½ tbsp molasses sugar 2 tsp salt 400g granary flour 150g strong white flour 1½ tsp fast action yeast 1. Pour the water into the bread pan followed by the oil, malt extract, molasses sugar and salt. 2. Spoon over the flours ensuring that the liquid is covered, make a small indentation in the centre of the flour and add the yeast. 3. Place the bread pan in the machine, lock into position and close the lid. 4. Set to BASIC (cycle 1), choose preferred loaf size and colour, then press Start. 5. At the end of the baking cycle turn out the cooked loaf onto a wire rack to cool. TIP. For a more interesting finish, sprinkle with 1 tsp of porridge oats before the baking stage. 8

9 Seeded Bread 700 GRAM LOAF 300ml water 1 tbsp sunflower oil 2 tbsp malt extract 1½ tsp salt 175g malted grain flour 175g rye flour 115g strong white flour 1 tsp fast action yeast 1½ tbsp sunflower seeds 1½ tbsp sesame seeds 1000 GRAM LOAF 350ml water 2 tbsp sunflower oil 3 tbsp malt extract 2 tsp salt 200g malted grain flour 200g rye flour 150g strong white flour 1½ tsp fast action yeast 2 tbsp sunflower seeds 2 tbsp sesame seeds 1. Pour the water into the bread pan followed by the oil, malt extract and salt. 2. Spoon over the flours, ensuring that the liquid is covered, make a small indentation in the centre of the flours, and add the yeast. 3. Place the bread pan in the machine, lock into position and close the lid. 4. When beep sounds, place seeds into the automatic seed dispenser tray. 5. Set to BASIC (cycle 1), choose preferred loaf size and colour then press Start. 6. At the end of the baking cycle turn out the cooked loaf onto a wire rack and leave to cool. TIP. For a decorative finishing touch open the lid 10 minutes into the baking cycle, brush the top of the loaf with milk and sprinkle with a few each of the seeds. 9

10 Olive & Tomato Bread 700 GRAM LOAF 200ml water 1 tbsp olive oil 1 tbsp sun dried tomato paste 375g strong white flour 1 tsp sugar 1 tsp salt 1½ tsp dried oregano 1 tsp fast action yeast 50g stoned black olives, chopped 50g sun dried tomatoes, chopped 1000 GRAM LOAF 300ml water 1½ tbsp olive oil 1½ tbsp sun dried tomato paste 550g strong white flour 1½ tsp sugar 1½ tsp salt 2 tsp dried oregano 1½ tsp fast action yeast 75g stoned black olives, chopped 75g sun dried tomatoes, chopped 1. Pour the water into the bread pan followed by the oil and sun dried tomato paste. 2. Spoon over the flour, ensuring that the liquid is covered. Add the sugar, salt and oregano in separate corners of the pan. Make a small indentation in the centre of the flour and add the yeast. 3. Place the bread pan in the machine, lock into position and close the lid. 4. Set to BASIC (cycle 1), choose preferred loaf size, Medium colour and press Start. 5. When the beep sounds, lift lid and add the olives and sun dried tomatoes into the bread pan. 6. At the end of the baking cycle turn out the cooked loaf onto a wire rack and leave to cool. TIP. For a more interesting finish open the lid at 10 minutes into the baking cycle, brush the top of the loaf with milk and sprinkle with black onion seed (kalonji). 10

11 Gluten Free Loaf 900 GRAM LOAF 300ml milk 100ml sunflower oil 2 eggs 1 tsp salt 2 tbsp caster sugar 450g gluten free flour 1 tsp vinegar 2 tsp fast action yeast 1. Pour the milk into the bread pan followed by the oil, eggs, salt and sugar. 2. Spoon over the flour, ensuring the liquid is covered then add the vinegar in one corner. Make a small indentation in the centre of the flour and add the yeast. 3. Place the bread pan in the machine, lock into position and close the lid. 4. Set to BASIC (cycle 1), 700g loaf size, Light colour and press Start. 5. After the mixing cycle lift the lid and check that there is no loose flour gathered in the corners. 6. At the end of the baking cycle turn out the cooked loaf onto a wire rack and leave to cool. NOTES. Do not use the delayed start feature for Gluten Free Loaf. Use the light setting, as dough containing eggs has a higher fat content that will brown more quickly. 11

12 Whole Wheat 12

13 Wholemeal Bread 700 GRAM LOAF 300ml water 1 tbsp sunflower oil 1½ tsp salt 1 tbsp malt extract 2 tbsp soft brown sugar 300g strong wholemeal flour 165g strong white flour 1 tsp fast action yeast 1000 GRAM LOAF 350ml water 1½ tbsp sunflower oil 2 tsp salt 1½ tbsp malt extract 2½ tbsp soft brown sugar 350g strong wholemeal flour 190g strong white flour 1½ tsp fast action yeast 1. Pour the water into the bread pan followed by the oil, salt, malt extract and sugar 2. Spoon over the flours, ensuring that the liquid is covered. Make a small indentation in the centre of the flour and add the yeast. 3. Place the bread pan in the machine, lock into position and close the lid. 4. Set to WHOLE WHEAT (cycle 2), choose preferred loaf size and colour, then press Start. 5. At the end of the baking cycle turn out the cooked loaf onto a wire rack and leave to cool. TIP. For a more interesting finish, before the baking cycle, open the lid, brush the top of the loaf with water and sprinkle with a few sesame seeds. 13

14 Rye Bread 700 GRAM LOAF 250ml water 1 tbsp sunflower oil 2 tbsp treacle 3 tbsp dark brown soft sugar 1 tbsp cocoa powder 1 tsp caraway seeds 1 tsp salt 260g strong white flour 175g rye flour 1½ tsp fast action yeast 1. Pour the water into the bread pan followed by the oil, treacle, sugar, cocoa powder, caraway seeds and salt. 2. Spoon over the flours ensuring that the liquid is covered, make a small indentation in the centre of the flour and add the yeast. 3. Place the bread pan in the machine, lock into position and close the lid. 4. Set to WHOLE WHEAT (cycle 2), 700g loaf size and choose preferred colour, then press Start. 5. At the end of the baking cycle turn out the cooked loaf onto a wire rack to cool. TIP. For a more interesting finish, sprinkle with an additional 1tsp of caraway seeds before the baking stage 14

15 French 15

16 French Bread 700 GRAM LOAF 300ml water 1 tbsp sunflower oil 1 tbsp caster sugar 1½ tsp salt 2 tbsp milk powder 500g strong white flour 1 tsp fast action yeast 1000 GRAM LOAF 350ml water 1½ tbsp sunflower oil 1½ tbsp caster sugar 2 tsp salt 2½ tbsp milk powder 585g strong white flour 1½ tsp fast action yeast 1. Pour the water into the bread pan followed by the oil, sugar, salt and milk powder. 2. Spoon over the flour ensuring that the liquid is covered, make a small indentation in the centre of the flour and add the yeast. 3. Place the bread pan in the machine, lock into position and close the lid. 5. Set to FRENCH (cycle 3), choose preferred loaf size and colour, then press Start. 4. At the end of the baking cycle turn out the cooked loaf onto a wire rack to cool. NB: Milk Powder gives a soft texture and a golden crust; it also helps to improve the keeping quality. 16

17 Quick 17

18 Rye Soda Bread 700 GRAM LOAF 300ml milk 1½ tbsp sunflower oil 1 tsp salt 375g rye flour 1½ tsp bicarbonate of soda 3 tsp cream of tartar 1. Pour the milk and oil into the bread pan followed by the salt. 2. Mix together the flour, bicarbonate of soda and cream of tartar in a bowl. Spoon the flour mixture into the bread pan ensuring that the liquid is covered. 3. Place the bread pan in the machine, lock into position and close the lid. 4. Set to QUICK (cycle 4), Medium colour then press Start. 5. At the end of the baking cycle remove from the pan and serve warm. TIP. For a more interesting finish, sprinkle 1tsp of caraway seeds before the baking stage 18

19 Sweet 19

20 Malt Loaf 700 GRAM LOAF 200ml water 2 tbsp malt extract 1 tbsp skimmed milk powder 1 tbsp sunflower oil 25g soft brown sugar 350g strong white flour 1 tsp mixed spice 1 tsp salt 1½ tsp easy blend yeast 125g sultanas 25g mixed peel 1 tsp runny honey 1000 GRAM LOAF 300ml water 3 tbsp malt extract 1½ tbsp skimmed milk powder 1½ tbsp sunflower oil 40g soft brown sugar 525g strong white flour 1½ tsp mixed spice 1½ tsp salt 2 tsp easy blend yeast 180g sultanas 45g mixed peel 1 tsp runny honey 1. Pour the water into the bread pan followed by the malt extract, milk powder, oil and sugar. 2. Spoon over the flour, ensuring that it covers the liquids. Add the salt and spice in separate corners of the pan. Make a small indentation in the centre of the flour and add the yeast. 3. Place the bread pan in the machine, lock into position and close the lid. 4. Set to SWEET (cycle 5), Light colour and choose preferred loaf size, then press Start. 5. When the beep sounds, lift lid and add the sultanas and mixed peel into the bread pan. 6. At the end of the baking cycle turn out the cooked loaf onto a wire rack. Brush with honey while still hot and leave to cool. 20

21 Banana & Cardamom Bread 700 GRAM LOAF 200ml warm water 1 tbsp sunflower oil 2 tbsp malt extract 1 tbsp dark soft brown sugar 1 large banana, mashed 1 tsp salt 8 cardamom pods, seeds removed & chopped** 350g strong white flour 1 tsp fast action yeast 125g chopped dates 1 tbsp runny honey 1000 GRAM LOAF 300ml warm water 1½ tbsp sunflower oil 3 tbsp malt extract 1½ tbsp dark soft brown sugar 2 medium bananas, mashed 1½ tsp salt 10 cardamom pods, seeds removed & chopped** 525g strong white flour 1½ tsp fast action yeast 175g chopped dates 1 tbsp runny honey 1. Pour the water into the bread pan followed by the oil, malt extract, sugar, banana, salt and cardamom seeds. 2. Spoon over the flour ensuring that the liquid is covered, make a small indentation in the centre of the flour and add the yeast. 3. Place the bread pan in the machine, lock into position and close the lid. 4. Set to SWEET (cycle 5), Light colour and choose preferred loaf size, then press Start. 5. When the alarm sounds, lift lid and add the chopped dates into the bread pan. 6. At the end of the baking cycle turn out the cooked loaf onto a wire rack, brush with the honey while still hot and leave to cool. ** OR you can use cardamom extract 1 tsp for the 700g loaf: 1¼ tsp for the 1000g loaf 21

22 22 Cake

23 Chocolate Cake 150ml sunflower oil 150ml milk 150g soft brown sugar 1 tbsp black treacle 2 medium eggs, lightly beaten 200g self raising flour ½ tsp baking powder 3 tbsp cocoa powder 50g ground almonds 200g jar hazelnut spread 2 tbsp chocolate, grated 1. Pour the milk and oil into the bread pan followed by the treacle, eggs and sugar. 2. Sift the flour, baking powder and cocoa together in a bowl then spoon into the bread pan and tip the almonds on top. 3. Place the bread pan in the machine, lock into position and close the lid. 4. Set to CAKE (cycle 6), Light colour then press Start. After 6 minutes lift the lid and stir to incorporate any loose flour. 5. At the end of the baking cycle leave to cool in the pan for 5 minutes then turn out onto a wire rack and leave to cool. 6. Slice the cake in half horizontally and spread 2-3 tbsp of hazelnut spread over the bottom half. Place the other half on top and spread with more hazelnut spread. 7. Decorate with grated chocolate. TIP. A decorative swirl effect can be obtained by dragging a palette knife in long arcs over the topping. Alternatively, use a fork to gently rough the surface. 23

24 Coffee & Walnut Cake 150ml sunflower oil 150ml milk 125g soft brown sugar 2 medium eggs, lightly beaten 2 tbsp black coffee 2 tbsp golden syrup 175g self raising flour ½ tsp baking powder 125g ground walnuts 1 tbsp chopped walnuts 1. Pour the milk and oil into the bread pan followed by the eggs, sugar, black coffee and golden syrup. 2. Sift the flour and baking powder together in a bowl then spoon into the bread pan and place the ground walnuts on top. 3. Place the bread pan into the machine, lock into position and close lid. 4. Set to CAKE (cycle 6), Light colour and press Start. 5. After 15 minutes lift the lid and sprinkle over the chopped walnuts. 6. At the end of the baking cycle leave to cool in the pan for 5 minutes then turn out onto a wire rack and leave to cool. 24

25 Gingerbread Cake 125ml sunflower oil 150ml milk 75ml golden syrup 75ml black treacle 50g dark soft brown sugar 2 medium eggs, lightly beaten 250g plain flour 4 tsp ground ginger 1 tsp mixed spice 1 tsp bicarbonate of soda 2 tsp chopped pecan nuts 1. Pour the milk and oil into the bread pan followed by the golden syrup, black treacle, sugar and eggs. 2. Sift the flour, ginger, mixed spice and bicarbonate of soda together in a bowl then spoon into the bread pan. 3. Place the bread pan into the machine, lock into position and close lid. 4. Set to CAKE (cycle 6), Light colour and press Start. 5. After 15 minutes lift the lid and sprinkle over the chopped pecan nuts. 6. At the end of the baking cycle leave to cool in the pan for 5 minutes then turn out onto a wire rack and leave to cool. 25

26 Tea Cake 125ml sunflower oil 60ml milk 160g caster sugar 150g dried fruits (sultanas, raisins, etc) 90g mixed chopped nuts 2 medium eggs lightly beaten 220g plain flour 1½ tsp baking powder 1. Pour the milk and oil into the bread pan followed by the sugar, dried fruits, chopped nuts and eggs. 2. Sift the flour and baking powder together in a bowl then spoon into the bread pan. 3. Place the bread pan into the machine, lock into position and close lid. 4. Set to CAKE (cycle 6), Medium colour and press Start. 5. At the end of the baking cycle leave to cool in the pan for 5 minutes then turn out onto a wire rack and leave to cool. 26

27 Jam & Compote 27

28 Mixed Berry Jam MAKES 750 GRAMS 475g mixed berries 350g granulated sugar 3 tbsp lemon juice 50ml Certo (pectin) You will also need: Sterilised glass jars with sealable lids Waxed paper discs to fit 1. Place the mixed berries into the bread pan with the sugar, lemon juice and Certo. 2. Place the bread pan in the machine, lock into position and close the lid. 3. Set to JAM (cycle 7) and press Start. 4. Warm the sterilised jars. Pour in the hot jam, cover with a waxed disc and seal with a lid. 28

29 Summer Fruit Compote MAKES 550 GRAMS 500g frozen summer fruits 75g caster sugar 3 tbsp orange juice 1. Place the summer fruits into the bread pan then add the sugar and orange juice. 2. Put the bread pan into the machine, lock into position and close the lid. 3. Set to JAM (cycle 7) and press Start. 4. Once cycle has finished pour into a glass bowl, leave to cool and serve with ice cream or creamed rice. N.B. Refrigerate any remaining compote. 29

30 Dough Cycle 30

31 Pizza MAKES 550 GRAMS 140ml water 1 tbsp olive oil 1 tsp salt ½ tsp sugar 225g strong white flour ½ tsp easy blend yeast Topping 2 tbsp sun dried tomato paste 2 large tomatoes, sliced 2 cloves garlic, finely chopped Salt & freshly ground black pepper to taste 125g Mozzarella cheese 5 black olives, stoned & halved 8 basil leaves 2 tbsp olive oil 1. Pour the water into the bread pan followed by oil, salt and sugar. 2. Spoon over the flour, ensuring that it covers the liquids. Make a small indentation in the centre of the flour and add the yeast. 3. Put the bread pan in the machine, lock into position and close the lid. Set to DOUGH (cycle 8) and press Start. 4. Lightly oil a 28cm/11inch pizza pan. When the dough cycle has completed remove the dough from the pan and place it on a surface dusted with flour. 5. Preheat the oven to 220 C/425 F/Gas Mark Dust hands with flour before knocking the dough back. Shape into a ball and roll out to the size of your pizza pan using a rolling pin. Do not be afraid to add a dusting of flour to ensure that the dough does not stick to the work surface or the rolling pin. Lift onto the pan and press out the edges. 7. Spread the sun dried tomato paste over the dough base and out to the edges. Arrange the tomatoes over the top and sprinkle over the chopped garlic and season. 8. Tear the Mozzarella into pieces and arrange over the top then place the olives and basil leaves in between. 9. Drizzle over the olive oil and bake the pizza in the preheated oven for minutes until golden brown. Serve warm. 31

32 Focaccia 500 GRAM LOAF 300ml water 1 tsp salt 1 tsp sugar 2 tbsp olive oil 500g strong white flour 1 tsp fast action yeast To finish 2 tbsp olive oil 1 tsp chopped fresh rosemary 1 tsp coarse sea salt 20 cherry tomatoes 1. Pour the water and oil into the bread pan followed by the salt and sugar. 2. Spoon over the flour, ensuring that the liquid is covered. Make a small indentation in the flour and add the yeast. 3. Put the bread pan in the machine, lock into position and close the lid. 4. Set to DOUGH (cycle 8) and press Start. 5. Lightly oil a 30cm/12 inch x 28cm/11 inch baking sheet. 6. When the cycle has finished remove the dough from the pan and place it on a surface dusted with flour. 7. With your hands dusted with flour knock the dough back and shape into a ball. Roll into an oblong shape, sprinkle with flour and lift onto the baking sheet. Press out to the edges, cover with a damp cloth and leave to rise in a warm place for 20 minutes. 8. Using your fingertips, make small indentations all over the dough, then pour over the 2 tbsp of olive oil. Sprinkle with rosemary and sea salt and press the cherry tomatoes all over the top. 9. Bake in oven for minutes until golden. Serve warm. 32

33 Olive Plait MAKES 500 GRAM LOAF 300ml water 1 tsp salt 1 tsp sugar 2 tbsp olive paste 115g black olives, stoned and halved 2 tbsp olive oil 250g strong white flour 200g strong wholemeal flour 1½ tsp fast action yeast 1. Pour the water into the bread pan followed by the salt, sugar, olive paste, olives and oil. 2. Spoon over the flours ensuring that the liquid is covered. Make a small indentation in the flour and add the yeast. 3. Put the bread pan in the machine, lock into position and close the lid. Set to DOUGH (cycle 8) and press Start. 4. When the cycle has finished remove the dough and place onto a floured surface. Dust hands with flour and knock the dough back. Divide the dough into 3 equal pieces and shape each into a 33cm/13 inch long sausage. 5. Dampen the ends of the 3 pieces of dough, press them together at one end, plait them loosely, then press them together at the other end. 6. Place on an oiled baking sheet and leave for 30 minutes until well risen. 7. Preheat the oven to 220 C/425 F/Gas Mark Brush plait with water, sprinkle with coarse sea salt and bake in the oven 10 minutes. After 10 minutes lower the temperature to 200 C/400 F/Gas Mark 6 and bake for a further minutes until the loaf sounds hollow when tapped underneath. 9. Remove from baking sheet and leave to cool on a wire rack. 33

34 Parma Ham & Parmesan MAKES 500 GRAM LOAF 300ml water 1 tsp salt 1 tsp sugar 2 tbsp sunflower oil 3 tbsp grainy mustard 75g Parma or Black Forest Ham, chopped 250g strong white flour 200g strong wholemeal flour 1 tbsp mixed herbs, chopped (eg: parsley, thyme, marjoram) 30g Parmesan cheese, grated 1½ tsp easy blend yeast 1 tbsp milk, for glazing 1. Pour the water into the bread pan followed by the salt, sugar, oil, mustard and ham. 2. Spoon over the flours, herbs and all but 1 teaspoon of the Parmesan, ensuring that it covers the liquid. Make a small indentation in the flour and add the yeast. 3. Put the bread pan in the machine, lock into position and close the lid. Set to DOUGH (cycle 8) and press Start. 4. When the cycle has completed remove the dough from the pan and place it on a floured surface. Dust hands with flour and knock the dough back, shape into a 28cm/11 inch long oval sausage shape and place on a oiled baking sheet. 5. Preheat the oven to 220 C/425 F/Gas Mark 7. Make diagonal cuts down the length of the loaf, brush with milk and sprinkle over the reserved Parmesan. 6. Place loaf into the oven and bake for 10 minutes. After 10 minutes lower the temperature to 200 C/400 F/Gas Mark 6 and bake for a further 20 minutes until the loaf sounds hollow when tapped underneath. Turn out onto a wire rack and leave to cool. 34

35 Spelt Bread 400ml water 1 tbsp olive oil 1 tsp agave nectar (available in most supermarkets) ½ tsp salt 250g wholegrain spelt flour 250g strong white flour 1 tsp fast action yeast 1. Pour the water into the bread pan followed by the oil, agave nectar and salt. 2. Spoon over the flours ensuring that the liquid is covered, make a small indentation in the centre of the flour and add the yeast. 3. Put the bread pan in the machine, lock into position and close the lid. Set to DOUGH (cycle 8) and press Start. 4. Lightly oil a 500g bread tin. 5. When the cycle has finished remove the dough from the pan and place it on a surface dusted with flour. 6. With your hands dusted with flour knock the dough back and place it, lightly dusted with flour, into the bread tin. Ensure that it fills the tin evenly and score the top twice with a knife. 7. Cover and leave to rise in a warm place for about 25 minutes. 8. Once risen preheat the oven to 200 C/400 F/Gas Mark Bake in the oven for minutes. 10. Once cooked, remove from oven and after a minute gently remove the bread from the tin and leave to cool on a wire rack. 35

36 36 Ultra Fast

37 White Bread 700 GRAM LOAF 300ml warm water 1 tbsp sunflower oil 1 tbsp dry milk powder 1 tbsp caster sugar 1 tsp salt 450g strong white flour 1½ tsp fast action yeast 1000 GRAM LOAF 350ml warm water 1½ tbsp sunflower oil 1½ tbsp dry milk powder 1½ tbsp caster sugar 1½ tsp salt 525g strong white flour 2 tsp fast action yeast 1. Pour the water into the bread pan followed by the oil, milk powder, sugar and salt. 2. Spoon over the flour ensuring that the liquid is covered, make a small indentation in the centre of the flour and add the yeast. 3. Place the bread pan in the machine, lock into position and close the lid. 4. Set to ULTRA-FAST (cycle 9), choose preferred loaf size and colour, then press Start. 5. At the end of the baking cycle turn out the cooked loaf onto a wire rack to cool. 37

38 38 Dessert

39 Creamed Rice Pudding SERVES 4 75g pudding rice 25g caster sugar 700ml milk 100ml double cream ½ tsp vanilla extract 1. Pour the milk into the bread pan followed by the rice and sugar. 2. Put the bread pan in the machine, lock into position and close the lid. 3. Set to DESSERT (cycle 11), Light colour then press Start. 4. At the end of the cycle, turn out of the bread pan into a bowl, stir well and leave until cold. 5. Lightly whisk the cream and fold into the rice with the vanilla extract. Serve with a fruit compote. 39

40 40 L IB-11/581A

41 Black CBK250U IB-11/581A 210mm(W)X210 mm(h) COVER:157gsm Gloss APTPAPER INSIDE:157gsm Gloss APTPAPER waterbase varnishing for whole book Cover 1C+1C Inside 1C+1C Astor_You CBK250U IB-11/581A