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275
INGREDIENTS
Fats and oils:GBUTNBLFUIFCSFBETPGUFSBOE
UBTUJFS*UBMTPTUPSFTCFUUFSBOEMPOHFS5PP
NVDIGBUTMPXTEPXOSJTJOH*GZPVVTFCVUUFS
DVUJUJOUPUJOZQJFDFTTPUIBUJUJTEJTUSJCVUFE
FWFOMZUISPVHIPVUUIFQSFQBSBUJPOPSTPGUFO
JU:PVDBOTVCTUJUVUFHCVUUFSGPSUBCMFT
QPPOPGPJM%POPUBEEIPUCVUUFS,FFQUIF
GBUGSPNDPNJOHJOUPDPOUBDUXJUIUIFZFBTU
BTGBUDBOQSFWFOUZFBTUGSPNSFIZESBUJOH%P
OPUVTFMPXGBUTQSFBETPSCVUUFSTVCTUJUVUFT
Eggs:FHHTNBLFUIFEPVHISJDIFSJNQSPWFUIF
DPMPVS
PG
UIF
CSFBE
BOE
FODPVSBHF
UIF
EFWF
MPQNFOUPGUIFTPGUXIJUFQBSU3FDJQFTBSF
EFTJHOFEGPSPOFHTJ[FFHHJGZPVSFHHT
BSFCJHHFSBEEBMJUUMFGMPVSJGUIFZBSFTNBM
MFSVTFMFTTGMPVS
Milk:ZPVDBOVTFGSFTINJMLDPMEVOMFTT
PUIFSXJTFJOEJDBUFEJOUIFSFDJQFPSQPXEFSFE
NJML.JMLBMTPIBTBOFNVMTJGZJOHFGGFDUXIJDI
FWFOTPVUJUTBJSJOFTTHJWJOHUIFTPGUXIJUF
QBSUBCFUUFSBTQFDU
Water:XBUFSSFIZESBUFTBOEBDUJWBUFTUIF
ZFBTU*UBMTPIZESBUFTUIFTUBSDIJOUIFGMPVS
BOEIFMQTUIFTPGUXIJUFQBSUUPGPSN8BUFS
DBOCFUPUBMMZPSQBSUJBMMZSFQMBDFEXJUINJML
PSPUIFSMJRVJETTemperature: see paragraph
1 in “Using” section (page 270).
Flour: UIFXFJHIUPGUIFGMPVSWBSJFTTJHOJGJ
DBOUMZEFQFOEJOHPOUIFUZQFPGGMPVSVTFE
%FQFOEJOHPOUIFRVBMJUZPGUIFGMPVSCBLJOH
SFTVMUTNBZBMTPWBSZ,FFQGMPVSJOBIFS
NFUJDBMMZTFBMFEDPOUBJOFSBTGMPVSSFBDUT
UPGMVDUVBUJPOTJOBUNPTQIFSJDDPOEJUJPOT
BCTPSCJOHNPJTUVSFPSMPTJOHJU6TFiTUSPOH
GMPVSwiCSFBEGMPVSwPSiCBLFSTGMPVSwSBUIFS
UIBOTUBOEBSEGMPVS"EEJOHPBUTCSBOXIFBU
HFSNSZFPSXIPMFHSBJOTUPUIFCSFBEEPVHI
XJMMHJWFBTNBMMFSIFBWJFSMPBGPGCSFBE
Using T55 flour is recommended unless
otherwise specified in the recipe. If you are
using special flour blends for bread, brioche
or rolls, do not exceed 750 g of dough in
total.
Follow the manufacturer’s instructions when
using these flour blends.
4JGUJOHUIFGMPVSBMTPBGGFDUTUIFSFTVMUTUIF
NPSFUIFGMPVSJTXIPMFJFUIFNPSFPGUIF
PVUFSFOWFMPQFPGUIFXIFBUJUDPOUBJOTUIF
MFTTUIFEPVHIXJMMSJTFBOEUIFEFOTFSUIF
CSFBE
Sugar: VTFXIJUFTVHBSCSPXOTVHBSPSIPOFZ
%POPUVTFTVHBSMVNQT4VHBSBDUTBTGPPEGPS
UIFZFBTUHJWFTUIFCSFBEJUTHPPEUBTUFBOE
JNQSPWFTCSPXOJOHPGUIFDSVTU
Salt:TBMUHJWFTUBTUFUPGPPEBOESFHVMBUFT
UIFZFBTUTBDUJWJUZ*UTIPVMEOPUDPNFJOUP
DPOUBDUXJUIUIFZFBTU5IBOLTUPTBMUUIF
EPVHIJTGJSNDPNQBDUBOEEPFTOPUSJTFUPP
RVJDLMZ*UBMTPJNQSPWFTUIFTUSVDUVSFPGUIF
EPVHI
Yeast:CBLFSTZFBTUFYJTUTJOTFWFSBMGPSNT
GSFTIJOTNBMMDVCFTESJFEBOEBDUJWFUPCF
SFIZESBUFEPSESJFEBOEJOTUBOU'SFTIZFBTUJT
TPMEJOTVQFSNBSLFUTCBLFSZPSGSFTIQSPEVDF
EFQBSUNFOUTCVUZPVDBOBMTPCVZGSFTIZFBTU
GSPNZPVSMPDBMCBLFST*OJUTGSFTIPSJOTUBOU
ESJFEGPSNZFBTUTIPVMECFBEEFEEJSFDUMZUP
UIFCBLJOHQBOPGZPVSCSFBENBLFSXJUIUIF
PUIFSJOHSFEJFOUT3FNFNCFSUPDSVNCMFUIF
GSFTIZFBTUXJUIZPVSGJOHFSTUPNBLFJUEJT
TPMWFNPSFFBTJMZ0OMZBDUJWFESJFEZFBTUJO
TNBMMHSBOVMFTNVTUCFNJYFEXJUIBMJUUMF
UFQJEXBUFSCFGPSFVTF$IPPTFBUFNQFSBUVSF
DMPTFUP«$MFTTBOEJUXJMMOPUSJTFBTXFMM
NPSFXJMMNBLFJUMPTFJUTSJTJOHQPXFS,FFQ
UPUIFTUBUFEBNPVOUTBOESFNFNCFSUPNVM
UJQMZUIFRVBOUJUJFTJGZPVVTFGSFTIZFBTUTFF
FRVJWBMFOUTDIBSUCFMPX
Equivalents in quantity/weight between dried
yeast and fresh yeast:
Dried yeast (in tsp.)
Fresh yeast (in g)
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