Sweet, Fruit and Australian Bush
|Sweet & Fruit Breads
|The ideal starter to the Day. Just buttered or toasted. Full of Fruit, grain and a touch of spice. Last thing at night with a cup of tea or Milo. Low GI and High Fibre. Available in 2kg
|Delicious fruit loaves and sweet buns Ideal base for cinnamon and hot cross buns. Available in 2kg or 5kg
|Old English Malt
|The richness of traditional English Malt, dark in color and light in texture. Exceptional taste with fruit added. Available in 2kg.
|Cranberry & Cinnamon
|A sweet crusty Fruit Bread with Cranberries, Cinnamon & Sunflower Seeds. Excellent either as a loaf or rolls. Outstanding as toast. Great afternoon and evening snacks.
|Ideal for making rich and buttery, yet light and airy French style Brioche
|Ideal for lightly spiced Sweet Buns, Loaves & Raisin Breads
|Hot Cross Buns
|Traditional Hot Cross Buns. 2kg makes 4 dozen light and fluffy buns. Available in 2kg Hot Cross Bun Recipe
When adding soft fruits to the bread dough, remember that the fruits will be macerated if exposed to the entire kneading of the dough. It is best to add these towards the end of the kneading.
If using a bread machine use the “fruit”, “sweet” or “raisin” programs which will either beep to indicate it is time to add the fruit manually or drop them from a dispenser should your machine have that facility.
Should you miss the signal to add the fruit and your machine has already completed its kneading cycle, don’t push buttons but simply remove the pan and dough from the machine, knead the fruit in by hand and replace the pan in the machine. It will continue to rise and follow its normal program.