T-Fal Actibread, Instructions Manual, Page: 16 / 26

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PROG. 9 - FRENCH BREAD
Crusty french
garlic bread
1 lb 1.5 lbs 2lbs
Water ²⁄³ cup 1 cup 1 ¹⁄³ cups
Salt ¾ tsp 1 tsp 1½ tsp
Sugar ¼ tbsp ½ tbsp ½ tbsp
Bread flour 1 ¾ cups 2 ²⁄³ cups 3 ½ cups
Bread machine
dry yeast
¾ tsp 1 tsp 1 ½ tsp
Chopped garlic cloves 1 2 2
PROG. 15 - PASTA
Fresh pasta 1 lb 1.5 lbs 2lbs
Water 3 tbsp 3 ½ tbsp ¹⁄³ cup
Beaten eggs 3 3 6
Salt ¼ tsp ½ tsp 1 tsp
Bread Flour 2 ¾ cups 4 cups 5 ¾ cups
PROG. 12 - DOUGH
Pizza 1 lb 1.5 lbs 2lbs
Water ²⁄³ cup 1 cup 1 ¹⁄³ cup
Olive oil 1 tbsp 1 ½ tbsp 2 tbsp
Salt ½ tsp 1 tsp 1 ½ tsp
Bread Flour 2 ½ cups 3 ²⁄³ cups 5 cups
Bread machine
dry yeast
½ tsp 1 tsp 1 ½ tsp
PROG. 13 - CAKE
Lemon cake 1 lb 1.5 lbs 2lbs
Beaten eggs* 2 3 3
Sugar* ½ cup ¾ cups 1 cup
Salt* pinch pinch pinch
Butter ¹⁄
8
cup ¼ cup ¹⁄³ cup
Sifted white flour 1 ¹⁄
8
cup 1 ½ cups 2 ¼ cups
Baking powder 1 ½ tsp 2 1/4 tsp 3 tsp
Lemon juice 2 tbsp 3 tbsp 4 tbsp
Zest of lemon ½ lemon 1 lemon 1 lemon
Beat together all ingredients followed by (*) until they
become pale. Pour mixture into the bread pan. Add the
other ingredients.
PROG. 14 - JAM
Compotes and jams 2lbs
Strawberries, peaches,
rhubarb or apricots
1 lb
Sugar 1 ¾ cups
Lemon juice juice of ¾ lemon
Pectin 2 tbsp
Cut and coarsely chop the fruit. Pour the ingredients
into the tank in the order indicated.
1 medium egg = 0.1 lb