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EN21
English
Basic Rapid
Basic White Rapid Bread
Menu 2 (1 h 55 min – 2 h)
M L XL
Instant dry
yeast
1¹⁄2 tsp 1¹⁄2 tsp 1¹⁄2 tsp
Bread flour
400 g/(3¹⁄3 C)
500 g /
(4 C + 3 tbsp)
600 g / (5 C)
Butter 2 tbsp 2¹⁄2 tbsp 3 tbsp
Sugar 1¹⁄2 tbsp 1¹⁄2 tbsp 2 tbsp
Dry milk 2 tbsp 2¹⁄2 tbsp 3 tbsp
Salt 1¹⁄2 tsp 1³⁄4 tsp 2 tsp
Water 270mL/1¹⁄8 C 330mL/1³⁄8 C
400 mL /
1⁵⁄8 C + 2 tsp
30% Whole Wheat Rapid Bread
Menu 2 (1 h 55 min – 2 h)
M L XL
Instant dry
yeast
1³⁄4 tsp 1³⁄4 tsp 2 tsp
Bread flour
295 g /
(2¹⁄3C+2tbsp)
365 g /
(3 C + 2 tsp)
430 g /
(3¹⁄2C+1tbsp)
Whole wheat
flour
125 g /
(1 C + 2 tsp)
155 g /
(1¹⁄4C+2tsp)
180 g/(1¹⁄2C)
Butter 1¹⁄2 tbsp 2 tbsp 2¹⁄2 tbsp
Molasses 1¹⁄2 tbsp 2 tbsp 2 tbsp
Dry milk 2 tbsp 2¹⁄2 tbsp 3 tbsp
Salt 1¹⁄2 tsp 1³⁄4 tsp 2 tsp
Water
280 mL /
1¹⁄8C+2tsp
330mL/1³⁄8C
380 mL /
19⁄16C+1tsp
Basic Raisin
Basic Raisin Bread
Menu 3 (4 h )
M L XL
Instant dry
yeast
³⁄4 tsp ³⁄4 tsp ³⁄4 tsp
Bread flour
400 g/(3¹⁄3 C)
500 g /
(4 C + 3 tbsp)
600 g / (5 C)
Butter 2 tbsp 2¹⁄2 tbsp 3 tbsp
Sugar 1¹⁄2 tbsp 1¹⁄2 tbsp 2 tbsp
Dry milk 2 tbsp 2¹⁄2 tbsp 3 tbsp
Salt 1¹⁄2 tsp 1³⁄4 tsp 2 tsp
Water
280 mL /
1¹⁄8 C + 2 tsp
330mL/1³⁄8 C
400 mL /
1⁵
⁄
8 C + 2 tsp
Raisins *1
85 g /
(¹⁄2 C + 1 tbsp)
100 g/(²⁄3 C)
120 g /
(²⁄3C+2tbsp)
30% Whole Wheat Honey Walnut Bread
Menu 3
(4 h )
M L XL
Instant dry
yeast
1 tsp 1 tsp 1¹⁄4 tsp
Bread flour
295 g /
(2¹⁄3C+2tbsp)
365 g /
(3 C + 2 tsp )
430 g /
(3¹⁄2C+1tbsp)
Whole wheat
flour
125 g /
(1 C + 2 tsp)
155 g /
(1¹⁄4C+2tsp)
180 g/(1¹⁄2C)
Butter 1¹⁄2 tbsp 2 tbsp 2¹⁄2 tbsp
Honey 1¹⁄2 tbsp 2 tbsp 2 tbsp
Dry milk 2 tbsp 2¹⁄2 tbsp 3 tbsp
Salt 1¹⁄2 tsp 1³⁄4 tsp 2 tsp
Water
280 mL /
1¹⁄8C+2tsp
330mL/1³⁄8 C
380 mL /
19⁄16C+1tsp
Walnuts *1
25 g/(¹⁄4C)
40 g /
(¹⁄3C+1tsp)
50 g /
(¹⁄3C+2tbsp)
French
French
Menu 4 (5 h 40 min)
Instant dry yeast
³⁄4tsp
Bread flour
400 g/(3¹⁄3C)
Butter 1 tbsp
Salt 1¹⁄2tsp
Water 270mL/1¹⁄8C
Pain de Campagne
Menu 4 (5 h 40 min)
Instant dry yeast
³⁄4 tsp
Bread flour
320 g/(2²⁄3C)
Whole wheat flour
80 g/(²⁄3C)
Butter 1 tbsp
Salt 1¹⁄2 tsp
Cold water (5 ℃)
280mL/1¹⁄8C+2tsp
Brioche
Basic Brioche
Menu 5 (3 h 30 min)
Instant dry yeast 1¹⁄4 tsp
Bread flour
400 g/(3¹⁄3C)
Butter *2
60 g/(¹⁄4C)
Sugar
50 g/(¹⁄4C)
Dry milk 2 tbsp
Salt 1¹⁄2 tsp
Mixture / beat 2 eggs (M) + 2 egg
yolk + water
270 g
Butter *3
80 g/(¹⁄3C)
Panettone
Menu 5 (3 h 30 min)
Instant dry yeast 1¹⁄2 tsp
Bread flour
400 g/(3¹⁄3C)
Butter *2
60 g/(¹⁄4C)
Sugar
50 g/(¹⁄4C)
Salt 1¹⁄2tsp
Mixture / beat 2 eggs (M) + 2 egg
yolk + water
290 g
Butter
*3
60 g/(¹⁄4C)
Candied orange peel *1
50 g /(¹⁄3C)
Sultanas *1
50 g/(¹⁄3C)
Currants *1
50 g/(¹⁄3C)
Sourdough
Sourdough
Stage 1: Sourdough Starter: Menu 14 (24 h)
Turn to P. EN23 for the recipe.
Stage 2: Menu 6 (5 h)
Sourdough starter 1 cup
(use the sourdough cup provided)
Bread flour 400 g/(3¹⁄3C)
Salt 1 tsp
Water 150mL/⁵⁄8 C
Instant dry yeast ³⁄4 tsp
*1 Cut into 5 mm cubes.
*2 Cut into 2 - 3 cm cubes and keep in refrigerator.
*3 Cut into 1 - 2 cm cubes and keep in refrigerator.
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