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23
English
Bread Recipes
WHITE BREAD
Select menu ‘01’ or ‘02’
M
L
XL
strong white bread flour, type 550
400
g
500
g
600
g
teaspoons of salt
1
1
⁄
2
1
1
⁄
2
2
tablespoons of sugar
1
1
1
⁄
2
2
butter 20
g
30
g
40
g
water
280 mL
350 mL
420 mL
teaspoons of dry yeast
(teaspoons for BAKE RAPID option)
1
(2)
1
(2)
1
1
⁄
2
(2
1
⁄
2
)
WHOLE WHEAT BREAD
Select menu ‘04’ or ‘05’
M
L
XL
strong whole wheat bread flour
400
g
500
g
600
g
teaspoons of salt
1
1
⁄
2
1
1
⁄
2
2
tablespoons of sugar
1
1
1
⁄
2
2
butter
20
g
30
g
40
g
water
280 mL
350 mL
420 mL
teaspoons of dry yeast
(teaspoons for BAKE RAPID option)
1
(1
1
⁄
2
)
1
(1
1
⁄
2
)
1
1
⁄
4
(2)
WHOLE WHEAT RAISIN BREAD
Select menu ‘06’
M
L
XL
strong whole wheat bread flour
400
g
500
g
600
g
teaspoons of salt
1
1
⁄
2
1
1
⁄
2
2
tablespoons of sugar
1
1
1
⁄
2
2
butter
20
g
30
g
40
g
water
280 mL
350 mL
420 mL
teaspoons of dry yeast
1
1
1
1
⁄
4
addition (place in raisin nut dispenser):
raisin
80
g
100
g
120
g
FRENCH BREAD
Select menu ‘08’
strong white bread flour, type 550
300
g
teaspoons of salt
1
butter
20
g
water
220 mL
teaspoons of dry yeast
3
⁄
4
PANNETTONE
Select menu ‘11’
strong white bread flour, type 550
400
g
tablespoons of sugar
4
1
⁄
2
teaspoons of salt
1
butter(cut into 2cm cubes and keep in
fridge)
50
g
egg (beaten) ;medium
2 (100
g
)
milk
200 mL
teaspoons of dry yeast
1
1
⁄
2
additional butter
(cut into 1-2cm cubes and keep in fridge)
70
g
orange peel; chopped finely*
50
g
brown saltana*
50
g
dryed black currant*
50
g
* : added with additional butter
RAISIN BREAD
Select menu ‘03’
M
L
XL
strong white bread flour, type 550
400
g
500
g
600
g
teaspoons of salt
1
1
⁄
2
1
1
⁄
2
2
tablespoons of sugar
1
1
1
⁄
2
2
butter 20
g
30
g
40
g
water
280 mL
350 mL
420 mL
teaspoons of dry yeast
1
1
1
1
⁄
2
addition (place in raisin nut dispenser):
raisin
80
g
100
g
120
g
ITALIAN BREAD
Select menu ‘09’
strong white bread flour, type 550
400
g
teaspoons of salt
1
1
⁄
2
tablespoons of olive oil
1
1
⁄
2
water
260 mL
teaspoons of dry yeast
1
SANDWICH BREAD
Select menu ‘10’
strong white bread flour, type 550
380
g
tablespoons of sugar
2
butter
30
g
water
250 mL
teaspoons of dry yeast
1
GLUTEN FREE BREAD
Select menu ‘12’
water
430 mL
tablespoons of oil
1
gluten free bread mix
500
g
teaspoons of dry yeast
2
BASIC BRIOCHE
Select menu ‘11’
strong white bread flour, type 550
400
g
tablespoons of sugar
4
tablespoons of dry milk
2
teaspoons of salt
1
butter (cut into 2cm cubes and keep in
fridge)
50
g
egg (beaten) ;medium
2 (100
g
)
water
180 mL
teaspoons of dry yeast
1
1
⁄
4
additional butter
(cut into 1-2cm cubes and keep in fridge)
70
g
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