Moulinex Bread & Baguettines, Manual

Page: 137 / 190

137
PROG. 4 - BASIC WHITE BREAD
500 g 750 g 1000 g
1. Water 190 ml 250 ml 330 ml
2. Sunflower oil 1 tbsp 1
1/2
tbsp 2 tbsp
3. Salt 1 tsp 1 tsp 1
1/2
tsp
4. Sugar 2 tsp 3 tsp 1 tbsp
5. Powdered milk 1 tbsp 1
1/2
tbsp 2 tbsp
6. White bread flour T55 345 g 455 g 605 g
7. Yeast** 1 tsp 1 tsp 1
1/2
tsp
PROG. 5 - FRENCH BREAD
500 g 750 g 1000 g
1. Water 200 ml 275 ml 365 ml
2. Salt 1 tsp 1
1/2
tsp 2 tsp
3. White bread flour T55 350 g 465 g 620 g
4. Yeast** 1 tsp 1 tsp 1
1/2
tsp
PROG. 1 - BAGUETTE
To make 4 or 8 baguettes of about 100 g
400 g 800 g
1. Water 150 ml 300 ml
2. Salt ¾ tsp 1 ½ tsp
3. White bread flour T55 245 g 490 g
4. Yeast** 1 tsp 2 tsp
PROG. 2 - SWEET BAGUETTE
To make 4 or 8 baguettes of about 100 g
400 g 800 g
1. Cold milch 140 ml 280 ml
2. Saltl ¾ tsp 1 ½ tsp
3. Sugar 2 tbsp 4 tbsp
4. White bread flour T55 210 g 420 g
5. Yeast** 1 tsp 2 tsp
Add, when beeps
6. Butter 25 g 50 g
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 184-187) and follow the breakdown for the various cycles.
tsp
= teaspoon -
tbsp
= tablespoon
PROG. 8 - FAST WHITE BREAD
500 g 750 g 1000 g
1. Water (warmed 35°C) 210 ml 285 ml 360 ml
2. Sunflower oil 3 tsp 1 tbsp 1 1/2 tbsp
3. Salt 1/2 tsp 1 tsp 1 1/2 tsp
4. Sugar 2 tsp 3 tsp 1 tbsp
5. Powdered milk 1 1/2 tbsp 2 tbsp 2 1/2 tbsp
6. White bread flour T55 325 g 445 g 565 g
7. Yeast** 1 1/2 tsp 2 1/2 tsp 3 tsp
PROG. 9 - GLUTEN FREE BREAD
1000 g
Only use ready to use flour mix.
Do not exceed 1000 g of dough.
PROG. 6 - WHOLEMEAL BREAD
500 g 750 g 1000 g
1. Water 205 ml 270 ml 355 ml
2. Sunflower oil 1 1/2 tbsp 2 tbsp 3 tbsp
3. Salt 1 tsp 1 1/2 tsp 2 tsp
4. Sugar 1 1/2 tsp 2 tsp 3 tsp
5. White bread flour T55 130 g 180 g 240 g
6. Wholemeal flour T150 200 g 270 g 360 g
7. Yeast** 1 tsp 1 tsp 1 1/2 tsp
PROG. 7 - SWEET BREAD
BRIOCHE 500 g 750 g 1000 g
1. Eggs*, beatened 2 2 3
2. Butter, softened 115 g 145 g 195 g
3. Salt 1 tsp 1 tsp 1 1/2 tsp
4. Sugar 2 1/2 tbsp 3 tbsp 4 tbsp
5. Milch 55 ml 60 ml 80 ml
6. White bread flour T55 280 g 365 g 485 g
7. Yeast** 1 1/2 tsp 2 tsp 3 tsp
Optional : 1 tsp of orange flower water.
**1 medium egg = 50 g
*Flaked dried type. In United Kingdom use ”Easy Bake” or “Fast Action” yeast.