17
R
ECIPE
EX AMPLES
Notes on preparing dough
Add the ingredients only in the listed order. This is the only way to
properly mix the ingredients.
Above all, the yeast may not touch the salt nor the liquids.
Measuring ingredients
Adhere exactly to the specified amounts. Especially do not take larger
amounts than specified.
Measure the ingredients exactly. Use the supplied measuring cup and
measuring spoon to measure the ingredients.
Do not heap the ingredients on the measuring spoon; smooth out the
ingredients so that it is level with the edge to avoid using more than
specified.
Further notes
Most of the commercial flour types are suitable for making bread with fine
flour. When adding only minor amounts (10 - 20%) of grist or grains, the
programs for fine flour should also be selected. Program 3 can be used to
make breads consisting mainly (70 - 95%) of whole grains. If you would
like to make your own recipe with a wholemeal portion, we recommend
trying this program first.
Lukewarm milk or water is recommended as liquid ingredient. If the
added liquid is warmer, then baking can proceed faster. If the liquid is
cooler (approx. 20 °C), the bread will be bigger and fluffier.
Please note that butter and margarine should always be added in a soft or
even fluid state.
Bread that is mostly baked with wholemeal flour or with ingredients such
as nuts, bran, etc., will be heavier and smaller than bread made of white
flour.
The yeast must always be dry before being placed on top of the flour.
Please observe the notes at the beginning of these instructions
during processing (refer to “Preparing the dough”, page 11.).
