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32
Italian Bread
Menu ‘11’ (4hr 30min)
Bread flour 400 g
Salt 1½ tsp
Olive oil 1 tbsp
Water 260 mL
Dry yeast 1 tsp
Herb Bread
Menu ‘11’ (4hr 30min)
Bread flour 400 g
Salt 1½ tsp
Olive oil 1 tbsp
Basil 1 tbsp
Water 260 mL
Dry yeast 1 tsp
Sundried Tomato and Parmesan
Menu ‘11’ (4hr 30min)
Bread flour 400 g
Sugar 1 tsp
Salt ½ tsp
Parmesan Cheese,
grated
50 g
Sundried Tomatoes in
oil, chopped
75 g
Water 270 mL
Dry yeast 1 tsp
[11 Italian]
(bread flour)
Make light bread for enjoying with
pasta, etc.
O
The Raisin nut dispenser does not
operate on the Italian programme.
O
Put any additional ingredients
directly into the bread pan at
the start.
: Timer can be used for recipes
with this symbol
(4 hours 30 minutes–13 hours)
Basic Sandwich Bread
Menu ‘12’ (5hr)
Bread flour 420 g
Salt 1¼ tsp
Powdered milk 2 tsp
Sugar 2½ tsp
Butter 15 g
Water 315 mL
Dry yeast 1¼ tsp
Whole Wheat Sandwich Bread
Menu ‘12’ (5hr)
Whole wheat flour 320 g
Bread flour 100 g
Salt 1¼ tsp
Powdered milk 2 tsp
Sugar 2½ tsp
Butter 15 g
Water 315 mL
Bread improver, optional ¼ tsp
Dry yeast 1¼ tsp
[12 Sandwich]
Make bread with a soft crust and
texture.
: Timer can be used for recipes
with this symbol (5–13 hours)
Basic Brioche
Menu ‘13’ (3hr 30min)
Bread flour 400 g
Salt 1 tsp
Sugar 3 tbsp
Butter (Cut into 2 cm cubes and keep in
refrigerator)
50 g
Powdered milk 2 tbsp
Eggs (Medium) 2 (100 g)
Water 180 mL
Dry yeast 1½ tsp
* Butter for added later (Cut into 1–2 cm
cubes and keep in refrigerator)
70 g
Pannettone
Menu ‘13’ (3hr 30min)
Bread flour 400 g
Sugar 4 tbsp
Salt 1 tsp
Butter (Cut into 2 cm cubes and keep in
refrigerator)
50 g
Egg medium (beaten) 2 (100 g)
Milk 200 mL
Dry yeast 1¾ tsp
* Additional Butter (Cut into 1–2 cm cubes
and keep in refrigerator)
70 g
* Orange Peel; Chopped Finely 50 g
* Brown Saltana 50 g
* Dried Black Currant 50 g
[13 Brioche]
Spelt White Bread
Menu ‘15’ (4hr 30min)
MLXL
Spelt white flour 400 g 500 g 600 g
Salt 1¼ tsp 1½ tsp 1¾ tsp
Sugar 1½ tsp 2 tsp 2 tsp
Butter 10 g 20 g 25 g
Water 250 mL 310 mL 360 mL
Dry yeast 1¼ tsp 1½ tsp 1¾ tsp
Rye and Spelt
Menu ‘15’ (4hr 30min)
MLXL
Spelt white flour 275 g 350 g 425 g
Rye flour 125 g 150 g 175 g
Salt 1¼ tsp 1½ tsp 1¾ tsp
Sugar 1½ tsp 2 tsp 2 tsp
Butter 5 g 10 g 10 g
Plain yoghurt 120 g 150 g 180 g
Water 140 mL 180 mL 200 mL
Dry yeast 1¼ tsp 1½ tsp 1¾ tsp
[15 Speciality]
[16 Speciality Raisin]
: Timer can be used for recipes
with this symbol
(4 hours 30 minutes–13 hours)
Rustic Scone
Menu ‘17’ (1hr 15min)
Bread flour 360 g
Butter (Cut into 1 cm cubes) 60 g
Egg 2
Milk
160 g (mixture of
eggs and milk)
Yoghurt 60 g
Salt ½ tsp
Sugar 40 g
Baking powder 10 g
[17 Rustic Scone]
Bread Recipes
[
10 Rustic Sourdough
]
: Timer can be used for recipes
with this symbol (5–9 hours)
Rustic Sourdough
Stage 1 Sourdough starter: Menu ‘27’ (24hr)
Turn to P. 18 and P. 42 for the sourdough starter recipe.
Stage 2: Menu ‘10’ (5hr)
Bread flour 400 g
Salt 1 tsp
Water
150 mL
Dry yeast ¾ tsp
•
For addition of ingredients with*, see the instructions on P. 14.
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