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30
PROG. 9 - FRENCH BREAD
Crusty french
garlic bread 1 lb 1.5 lbs 2lbs
Water ²⁄
³
cup 1cup 1¹⁄
³
cups
Salt ¾ tsp 1 tsp 1½ tsp
Sugar ¼ tbsp ½ tbsp ½ tbsp
Breadflour 1¾cups 2²⁄
³
cups 3 ½ cups
Bread machine
dry yeast ¾ tsp 1 tsp 1 ½ tsp
Chopped garlic cloves 1 2 2
PROG. 15 - PASTA
Fresh pasta 1 lb 1.5 lbs 2lbs
Water 3tbsp 3½tbsp ¹⁄
³
cup
Beaten eggs 3 3 6
Salt ¼ tsp ½ tsp 1 tsp
BreadFlour 2¾cups 4cups 5¾cups
PROG. 12 - DOUGH
Pizza 1 lb 1.5 lbs 2lbs
Water ²⁄
³
cup 1cup 1¹⁄
³
cup
Olive oil 1 tbsp 1 ½ tbsp 2 tbsp
Salt ½ tsp 1 tsp 1 ½ tsp
BreadFlour 2½cups 3²⁄
³
cups 5 cups
Bread machine
dry yeast ½ tsp 1 tsp 1 ½ tsp
PROG. 13 - CAKE
Lemon cake 2lbs
Beaten eggs* 3
Sugar* 1 cup
Salt* pinch
Butter ¹⁄
³
cup
Sifted white flour 2 ¼ cups
Baking powder 3 tsp
Lemon juice 4 tbsp
Zest of lemon 1 lemon
Beat together all ingredients followed by (*) until they
become pale. Pour mixture into the bread pan. Add the
other ingredients.
PROG. 14 - JAM
Compotes and jams 2lbs
Strawberries, peaches,
rhubarb or apricots 1 lb
Sugar 1
¾
cups
Lemon juice juice of
¾
lemon
Pectin 2 tbsp
Cut and coarsely chop the fruit. Pour the ingredients
into the tank in the order indicated.
1 medium egg = 0.1 lb
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