RECIPES FOR ALL 19 MENU PROGRAMS
USE ONLY THE MEASURING CUP AND THE MEASURING SPOONS PROVIDED.
Oil can be replaced with melted butter.
Follow the order of the table for each Menu Program for the addition of ingredients.
In each recipe you can replace the high-gluten flour with gluten-free flour.
1)
BASIC
WEIGHT
1 Lb
1.5 Lb
2 Lb
TIME
2:55
3:00
3:05
WATER
14 tbsp
1 cup, 1 ½ tbsp
1 cup, 5 ½ tbsp
OIL
1 ½ tbsp
2 ½ tbsp
3 tbsp
SALT
½ tsp
1 tsp
1 ½ tsp
SUGAR
1 tbsp
2 tbsp
2 tbsp
FLOUR
2 1/3 cup
3 cup
3 ½ cup
INSTANT YEAST
1 tsp
1 tsp
1 ¼ tsp
2)
QUICK BREAD
WEIGHT
1 Lb
1.5 Lb
2 Lb
TIME
1:55
2:00
2:05
WATER
9 ½ tbsp
13 tbsp
1 cup
OIL
2 tbsp
2 ½ tbsp
3 tbsp
SALT
2/3 tsp
3/4 tsp
1 tsp
SUGAR
1 tbsp
2 tbsp
3 tbsp
FLOUR
2 cup
2 ½ cup
3 cup
INSTANT YEAST
1 ½ tsp
1 ½ tsp
2 ½ tsp
3)
SWEET BREAD
WEIGHT
1 Lb
1.5 Lb
2 Lb
TIME
3:40
3:45
3:50
WATER
8 tbsp
11 tbsp
13 ½ tbsp
OIL
1 ½ tbsp
2 tbsp
2 ½ tbsp
SALT
½ tsp
½ tsp
½ tsp
EGG
1 whole egg
1 whole egg
1 whole egg
SUGAR
2 tbsp
3 tbsp
4 tbsp
SKIMMED MILK
¼ cup
1/3 cup
½ cup
WHITE FLOUR
2 cup
2 ¾ cup
3 ½ cup
INSTANT YEAST
½ tsp
½ tsp
½ tsp
Attention: Eggs should be left to room temperature after taken out of a fridge, because cold ingredients
will de-activate the yeast.
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