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. It is best to approach the subject without any pre-conceived ideas or expectations. This book has been designed to ensure that you get outstanding results right from the first loaf you make. There are a number of recipes includ

tsp Wet ingredients 2 large eggs at room temperature . cup organic olive/sunflower/corn oil 1 tsp cider vinegar (if allowed) 1 cup soya/rice/goat/ewe/cow’s or allowed milk 1. cups hand hot warm water Method Mix all the wet ingredients together and place in the base of your bread machine. Gently place all the dry ingredient together (except the yeast) on top of the wet ingredients. Sprinkle the yeast on top of the dry mixture. Use BASIC or RAPID programme with your choice of crust setting. Becaus

cup potato starch flour . cup tapioca starch flour 1 tbs xanthan gum . tsp crushed sea salt . cup powdered milk (if using liquid milk please use other recipe 1. lb loaf) 2 tbs sugar 1 (2 . tsp) sachet fast action dried yeast WET INGREDIENTS 3 large eggs beaten . cup allowed oil eg organic sunflower/organic corn/pure virgin olive oil 1 tsp cider vinegar (if allowed) or water 1 . cups + 2 tsp hand hot water METHOD Gently mix all the dry ingredients together in a bowl except the yeast. In a separat

There are no user-serviceable parts inside. • This appliance gets hot during use. • Only use the handles when the unit is hot - preferably using oven mitts. • Allow the unit to cool before cleaning. • Please ensure that the worktop on which the unit will be placed has a heat resistance up to 60°C or place the cooker on a heat resistant base. PRECAUTIONS/TIPS WHEN USING THE CROCK POT Like any ceramic, the stoneware cooking pot cannot withstand severe and sudden changes in temperature. Adding cold