Punktal PK-PA2010, Руководство пользователя

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55. 54.
STANDARD WHITE BREAD
Programme: 1 (Basic) – Crust colour: light/dark – Weight:
450g/680g/900g
This setting is used for breads which primarily use white flour;
though some recipes may include small amounts of whole wheat
flour as well. Loaves will be slightly denser than French or sweet
breads.
Ingredients:
1. Measure the ingredients accurately and add to the baking tin in
the order listed above (liquid ingredients first).
2. Insert the baking tin in the bread maker. Close the lid.
3. Select the desired programme.
4. Select the desired crust colour.
5. Select the loaf size.
6. Press the START/STOP key.
7. Using oven mitts, remove the bread after the baking time has elapsed.
8. Let it cool down on a wire rack at least one hour before slicing it.
450g
2/3 cup of water
1 tablespoon of butter or
margarine
1 tablespoon of plant oil
1/3 teaspoon of salt
1 ½ tablespoon of powde-
red milk
2 tablespoons of sugar
2 cups of all-purpose flour
or bread flour
1 ¼ teaspoon of quick-rise
yeast or dried yeast 1 cup of water
1 ½ tablespoon of butter
or margarine
1 ½ tablespoon of plant oil
½teaspoon of salt
2 tablespoons of powde-
red milk
2 ½ tablespoons of sugar
2 ¼ cups of all-purpose
flour or bread flour
1 ¼ teaspoon of quick-rise
yeast or dried yeast 1 1/3 cup of water
2 tablespoons of margari-
ne or butter
2 tablespoons of plant oil
1 teaspoon of salt
3 tablespoons of powde-
red milk
3 tablespoons of sugar
3 ½ cups of all-purpose
flour or bread flour
1 ½ teaspoon of quick-rise
yeast or dried yeast
680g 900g
FRENCH BREAD
Programme: 2 (French) – Crust colour: light/dark – Weight:
450g/680g/900g
Traditionally, French bread has a crispier crust and lighter inside
texture than basic breads.
Ingredients:
1.Measure the ingredients accurately and add to the baking tin in
the order listed above (liquid ingredients first).
2.Insert the baking tin in the bread maker. Close the lid.
3.Select the desired programme.
4.Select the desired crust colour.
5.Select the loaf size.
6.Press the START/STOP key.
7.Using oven mitts, remove the bread after the baking time has elapsed.
8.Let it cool down on a wire rack at least one hour before slicing it.
450g
1 cup of water
2 tablespoons of oil
1 teaspoon of salt
2 tablespoons of sugar
2 cups of all-purpose flour
or bread flour
1 teaspoon 1 1/4 cup of water
2 tablespoons of oil
1 ½ teaspoon of salt
2 tablespoons of sugar
2 ½ cups of all-purpose
flour or bread flour
1 ¼ teaspoon of quick-rise
yeast 1 ½ cup of water
2 tablespoons of oil
2 teaspoons of salt
2 ½ tablespoons of sugar
3 ½ cups of all-purpose
flour or bread flour
1 ½ teaspoon of quick-rise
yeast
680g 900g