EN
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Rye bread (1000 g)
• 310 ml water
• 500 g rye
fl
our
• 2 TSP salt
• 1 TSP dry yeast
• 15 g butter
Corn bread (1000 g)
• 300 ml water
• 350 g household
fl
our (light wheat
fl
our)
• 150 g corn meal
• 4 g salt
• 6 g dry yeast
• 4 g sugar
• 2 TBSP olive oil
Gluten-free bread (750 g)
• 330 ml water
• 450 g gluten-free
fl
our
• 9 g dry yeast
• 1 TSP salt
• 1 TBSP sugar
• 2 TBSP olive oil
• 1
egg
Sweet bread with raisins (1000 g)
• 250 ml water
• 600 g household
fl
our (light wheat
fl
our)
• 1 TSP salt
• 9 g dry yeast
• 25 g butter
• 2 TBSP sugar
• 250 g raisins
Chocolate milk bread (1000 g)
• 250 ml milk
• 400 g household
fl
our (light wheat
fl
our)
• 100 g wholemeal
fl
our
• 1 TSP salt
• 6 g dry yeast
• 2 TBSP sugar
• 25 g butter
• 1
egg
• 100 g chocolate
fl
akes (dark)
Bacon bread (1250 g)
250 ml water
300 g household
fl
our (light wheat
fl
our)
300 g wholemeal
fl
our
1 TSP salt
1 TBSP sugar
8 g dry yeast
200 g (diced) smoked bacon
Panettone/Stollen (1000 g)
• 175 ml milk
• 500 g household
fl
our (light wheat
fl
our)
• 1 TSP salt
• 10 g dry yeast
• 1 TSP anise powder
• 1.5 TBSP sugar
• 1 medium-sized egg
• 60 g butter
• 50 g raisins
• 50 g walnuts (chopped)
• 50 g dried or candied fruits (cut into
small pieces)
Pizza dough
• 240 ml water
• 450 g household
fl
our (light wheat
fl
our)
• 1 TSP dry yeast
• 1 TSP salt
• 2 TSP olive oil
Prepare pizza dough with the
Dou-
gh
programme. Then roll it out on
a surface sprinkled with
fl
our, top
as desired and bake at 220 °C (top
and bottom heat) in the oven for
approximately 15 – 20 minutes.