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PROGRAMME 4
BRIOCHE
750 g 1000 g
Eggs 2 3
Butter 150 g 175 g
Liquid milk 60 ml 70 ml
Salt 1 tsp 1.5 tsp
Sugar 3 tbsp 4 tbsp
White Bread Flour,
type 55 360 g 440 g
Yeast* 2 tsp 2.5 tsp
KUGELHOPF
750 g 1000 g
Eggs 2 3
Butter 140 g 160 g
Liquid milk 80 ml 100 ml
Salt 1/2 tsp 1 tsp
Sugar 4 tbsp 5 tbsp
White Bread Flour 350 g 420 g
Yeast* 2 tsp 2.5 tsp
Raisins*** 100 g 150 g
Optional: 1 teaspoon orange blossom water. Optional: soak the raisins in a light syrup (50% sugar 50% water) or
alcohol such as schnapps or grape eau de vie.
Optional: place whole almonds on the top of the dough at the end of the
last kneading cycle.
PROGRAMME 5
SUPER FAST BREAD
750 g 1000 g
Sunflower oil 1 tbsp 1.5 tbsp
Water
(35 to 40°C max.) 270 ml 360 ml
Salt 1 tsp 1.5 tsp
Sugar 1 tbsp 1 tbsp
Powdered milk 1 tbsp 2 tbsp
White Bread Flour 430 g 570 g
Yeast* 3 tsp 3.5 tsp
PROGRAMME 8
YOGHURT BREAD
1000 g
Water 200 ml
Plain yoghurt 1 (125 g)
Salt 2 tsp
Sugar 1 tbsp
White Bread Flour 480 g
Rye flour 70 g
Yeast* 2.5 tsp
PROGRAMME 6
PIZZA DOUGH
750 g 1000 g
Olive oil 1 tbsp 1.5 tbsp
Water 240 ml 320 ml
Salt 1.5 tsp 2 tsp
White Bread Flour 480 g 640 g
Yeast* 1 tsp 5 g
or 1.5 tsp
PROGRAMME 9
JAMS AND COMPOTES
Cut or chop up the fruit of your choice before putting in
the breadmaker.
Strawberry, peach, rhubarb or apricot jam:
580 g fruit, 360 g sugar, juice of 1 lemon.
Orange marmalade:
500 g fruit, 400 g sugar.
Apple/rhubarb compote:
750 g fruit, 4.5 tbsp sugar
Rhubarb compote:
750 g fruit, 4.5 tbsp sugar.
Note: When making jam never exceed the quantity in
the recipe otherwise it could boil over.
PROGRAMME 7
FRESH PASTA
1000 g
Eggs 5
Water 60 ml
Flour (in UK Plain Flour) 600 g
Salt 1 tsp
tsp > teaspoon - tbsp > tablespoon
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TEF-OW3000-3314813 4/07/07 10:07 Page 24
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