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Recipes
When measuring the ingredients always use the
measuring cup and measuring spoon. Level off the
ingredients with the back of a knife or spatula to make
sure the measurement is exact.
The small side of the measuring spoon is to measure
one teaspoon and the other side is to measure one
tablespoon.
Only use granulated sugar, not powdered sugar.
Always observe the correct order of the ingredients.
Basic Bread
160 ml water
¾ small measuring spoon salt
3 large measuring spoons white sugar
2 large measuring spoons vegetable oil
300 g flour
1 small measuring spoon flour improver
1 small measuring spoon dried yeast
Settings: 1. Basis, Loaf Size: 750 g, Crust: Hell (light), Mittel (medium) or
Dunkel (dark)
French Bread
150 ml water
1 small measuring spoon salt
3 large measuring spoons white sugar
2 Iarge measuring spoons vegetable oil
300 g flour
1 small measuring spoon flour improver
1 small measuring spoon dried yeast
Settings: 2. Weißbrot, Loaf Size: 750 g, Crust: Hell, Mittel or Dunkel
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