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EN
the baked loaf will be different. Its actual weight is also affected by the humidity
in the room during preparation.
• In the case of the highest permissible dose, the dough with the predominant
proportion of wheat flour grows to a considerable volume and the edge of the
container grows after the last fermentation. However, the dough will not spill.
The part of the dough that grew out of the mold when fermented only browns
more when baked than if it were protected by the mold.
• If you want to bake sweet bread with QUICK or SWEET (making lighter bread),
you can use ingredients (such as nuts, raisins) in smaller portions.
5. Baking results
• The baking result depends on local conditions (soft water, high relative
humidity, high altitude, consistency of ingredients, etc.). Therefore, you can
recipe the data yourself after gaining experience
adjust accordingly. If you do not manage to prepare the product perfectly for
the first time according to the recipe, do not be discouraged, find a reason for
failure, change the ratio of raw materials, for example, and try again.
• If the bread is too light, knead it with a baking program.
• Before using the program at night for the first time, we recommend that you
test the procedure during the day so that you are familiar with the progress
of the function and can make any changes. You can then use the verified
procedure at night.
RECIPES
Most of the recipes in this manual have been created for the preparation of bread
weighing 750 g.
Bread with this weight is prepared from 3 cups (mugs) of flour.
WHITE BREAD
1 and 1/8 cups of water
2 and 1/2 tablespoons of skim milk 2 tablespoons of sugar
1 and 1/4 tablespoons salt 2 and 1/2 tablespoons oil 3 cups flour
1 and 1/4 teaspoons of dried caraway seeds yeast
Program number:
1
Short program:
2
