RECIPES FOR ALL 19 MENU PROGRAMS (cont.)
4)
FRENCH BREAD
WEIGHT
1 Lb
1.5 Lb
2 Lb
TIME
3:55
4:00
4:05
WATER
12 tbsp
1 cup, 1 ½ tbsp
1 cup, 5 ½ tbsp
OIL
1 tbsp
1 ½ tbsp
2 tbsp
SALT
2 tsp
2 ½ tsp
3 tsp
SUGAR
1 ½ tbsp
1 ½ tbsp
2 tbsp
WHITE FLOUR
2 ¼ cup
2 ¾ cup
3 ½ cup
INSTANT YEAST
2/3 tsp
1 tsp
1 ¼ tsp
Attention: Water should be left to room temperature after taken out of a fridge, because cold
ingredients will de-activate the yeast.
5)
WHOLE WHEAT BREAD
WEIGHT
1 Lb
1.5 Lb
2 Lb
TIME
3:55
4:00
4:05
WATER
12 tbsp
15 tbsp
1 cup, 2 tbsp
OIL
2 tbsp
2 ½ tbsp
3 tbsp
SALT
2/3 tsp
¾ tsp
1 tsp
SUGAR
1 ¾ tbsp
2 tbsp
3 tbsp
WHITE FLOUR
1 cup
1 ½ cup
2 cup
WHOLE WHEAT
FLOUR
1 cup
1 ½ cup
2 cup
INSTANT YEAST
2/3 tsp
1 tsp
1 ¼ tsp
6)
RYE BREAD
WEIGHT
1 Lb
1.5 Lb
2 Lb
TIME
3:25
3:30
3:35
WATER
12 tbsp
15 tbsp
1 cup, 2 tbsp
OIL
2 tbsp
2 ½ tbsp
3 tbsp
SALT
2/3 tsp
¾ tsp
1 tsp
BROWN SUGAR
1 ¾ tbsp
2 tbsp
3 tbsp
WHITE FLOUR
1 cup
1 ½ cup
2 cup
RYE FLOUR
1 cup
1 ½ cup
2 cup
INSTANT YEAST
2/3 tsp
1 tsp
1 ¼ tsp
7)
GLUTEN-FREE BREAD
WEIGHT
1 Lb
1.5 Lb
2 Lb
TIME
2:55
3:00
3:05
WATER
9 ½ tbsp
13 tbsp
15 ½ tbsp
OIL
2 tbsp
2 ½ tbsp
3 tbsp
SALT
2/3 tsp
¾ tsp
1 tsp
SUGAR
2 tbsp
2 ½ tbsp
3 tbsp
GLUTEN-FREE
FLOUR
1 ¾ cup
2 cup
2 ¼ cup
MAIZE FLOUR
¼ cup
½ cup
¾ cup
INSTANT YEAST
1 ½ tsp
1 ½ tsp
1 ¼ tsp
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