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22
Strawberry, peach, rhubarb
or apricot jam
Fruits 580 g
Sugar 360 g
Pectin (certo) 30 ml
Lemon juice 1
Cut or chop up the fruit of your choice before putting in the breadmaker.
RECIPES
For each recipe, add the ingredients in the exact order indicated. Depending on the recipe chosen
and the corresponding programme, you can take a look at the summary table of preparation times
(pages 24-25) and follow the breakdown for the various cycles. Do not alter the quantities or omit
ingredients as this can upset the critical balance of the recipe.
500 g 750 g 1000 g
Sunflower oil 3,5 tsp 1,5 tbsp 2 tbsp
Water 190 ml 250 ml 330 ml
Salt 1 tsp 1 tsp 1,5 tsp
Sugar 2,5 tsp 3 tsp 1 tbsp
Powdered milk 1,5 tbsp 1,5 tbsp 2 tbsp
White bread flour 350 g 455 g 605 g
Yeast* 1 tsp 1 tsp 1,5 tsp
PROGRAMMES 1-2 BASIC WHITE BREAD
500 g 750 g 1000 g
Butter, softened, diced 40 g 50 g 70 g
Salt 1 tsp 1 tsp 1,5 tsp
Sugar 2 tbsp 2,5 tbsp 3 tbsp
Liquid milk 200 ml 260 ml 350 ml
White bread flour 310 g 400 g 530 g
Yeast* 1 tsp 1 tsp 1,5 tsp
MILK LOAF
1000 g
Sunflower oil 1,5 tbsp
Water (35-40
O
C max.) 360 ml
Salt 1,5 tsp
Sugar 1 tbsp
Powdered milk 2,5 tbsp
Flour 565 g
Yeast* 3,5 tsp
PROGRAMME 8 SUPER FAST BREAD
Eggs 3 Eggs 3
Butter, softened 70 g Butter, softened 105 g
Salt 1 pinch Salt 1 pinch
Sugar, caster 195 g Sugar, caster 135 g
Plain flour 320 g Dark rum 3 tbsp
Baking powder 2,5 tsp Plain flour 155 g
Lemon (juice+zest) 1 Ground almonds 135 g
Baking powder 2 tsp
Beat the eggs + sugar + salt with a whisk until white.
PROGRAMME 9 LEMON CAKE ALMOND CAKE
500 g 750 g 1000 g
Eggs 2 2 3
Butter 115 g 150 g 195 g
Liquid milk 45 ml 60 ml 80 ml
Salt 1 tsp 1 tsp 1,5 tsp
Sugar 2,5 tbsp 3 tbsp 4 tbsp
Flour 280 g 365 g 485 g
Yeast* 1,5 tsp 2 tsp 3 tsp
PROGRAMMES 6-7 BRIOCHE
500 g 750 g 1000 g
Eggs 2 2 3
Butter 100 g 130 g 175 g
Liquid milk 60 ml 80 ml 105 ml
Salt 1 tsp 1 tsp 1,5 tsp
Sugar 3,5 tbsp 4 tbsp 6 tbsp
Flour 270 g 345 g 460 g
Yeast* 1,5 tsp 2 tsp 3 tsp
Raisins*** 80 g 100 g 130 g
Optional: soak the raisins in a light syrup or alcohol.
Optional: place whole almonds on the top of the dough.
KUGELHOPF
500 g 750 g 1000 g
Sunflower oil 1,5 tsp 2 tsp 2.5 tsp
Water 210 ml 290 ml 355 ml
Salt 1.5 tsp 1.5 tsp 2 tsp
Sugar 1,5 tsp 2 tsp 2.5 tsp
Flour 140,5 g 200 g 240 g
Wholemeal flour 210 g 300 g 365 g
Yeast* 0.5 tsp 1 tsp 1,5 tsp
PROGRAMMES 4-5 WHOLEMEAL LOAF
500 g 750 g 1000 g
Sunflower oil 1,5 tsp 2 tsp 2.5 tsp
Water 205 ml 290 ml 355 ml
Salt 1 tsp 1.5 tsp 2 tsp
Powdered milk 1 tbsp 1.5 tbsp 2 tbsp
Sugar 1,5 tsp 2 tsp 2.5 tbsp
Flour 180 g 255 g 310 g
White bread flour 85 g 120 g 145 g
Wholemeal flour 85 g 120 g 145 g
Yeast* 0.5 tsp 1 tsp 1,5 tsp
PEASANT BREAD
500 g 750 g 1000 g
Water 210 ml 275 ml 365 ml
Salt 1 tsp 1,5 tsp 2 tsp
White bread flour 360 g 465 g 620 g
Yeast* 0,5 tsp 1 tsp 1.5 tsp
PROGRAMME 3 FRENCH BREAD
**
500 g 750 g 1000 g
Water 210 ml 275 ml 365 ml
Salt 1 tsp 1,5 tsp 2 tsp
White bread flour 290 g 370 g 395 g
Rye flour 70 g 90 g 125 g
Yeast* 1 tsp 1 tsp 1,5 tsp
FARMHOUSE LOAF
750 g
Olive oil 1 tbsp
Water 240 ml
Salt 1,5 tsp
Flour 480 g
Yeast* 1 tsp
PROGRAMME 11 PIZZA DOUGH
Orange
marmelade
Fruits 500 g
Sugar 400 g
Pectin (certo) 50 ml
Apple/rhubarb
compote
Fruits 750 g
Sugar 5 tbsp
* = flaked dried yeast. In the UK, use “Easy Bake” or “Fast Action” yeast.
** = sugar is not added, instead the yeast feeds on the natural starches and sugars in the flour.
***= add when the machine beeps.
PROGRAMME 10 JAMS AND COMPOTES
(maxy quantity)
tsp > teaspoon - tbsp > tablespoon
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