1 0
Basic White Bread .................................................................. p 14
French Bread ............................................................................ p 15
Super Fast Bread .................................................................... p 16
Farmhouse Bread .................................................................... p 18
Wholemeal Bread .................................................................. p 19
Peasant Bread .......................................................................... p 20
High Fibre Bread...................................................................... p 21
Multigrain Bread .................................................................... p 22
Gluten Free Bread .................................................................. p 23
Raisin Bread .............................................................................. p 26
Milk Loaf .................................................................................... p 27
Brioche ........................................................................................ p 28
Yoghurt Bread .......................................................................... p 29
Raisin & Almond Brioche .................................................... p 30
Pizza Dough .............................................................................. p 32
Ciabatta Dough ...................................................................... p 33
Foccacia Dough ...................................................................... p 34
Fresh Pasta ................................................................................ p 35
Orange Marmalade................................................................ p 37
Strawberry, Peach, or Apricot Jam .................................. p 37
Apple/Rhubarb Compote .................................................... p 37
INDEX
5 JAMS & COMPOTES
3 SWEET BREADS
2 SPECIALITY BREADS
1 WHITE BREADS
4 DOUGHS
1 1
Using Breadmixes:
A wide variety of breadmixes is available from major supermarkets.
These include breadmixes to bake white, wholemeal and even
multigrain bread.
For best results, always refer to the manufacturer’s instructions on
the packaging. If you require further information, we recommend
you contact the manufacturer directly.
Place ingredients in the bread pan in the exact order listed on the
selected Breadmix packaging.
Insert the bread pan into the bread maker.
Select the appropriate program as specified in the Breadmix
instructions on the packaging.
Adjust the size of the loaf and the crust colour if required.
t co
lour if required.
Hints & Tips:
• Before you begin, ensure you have all the necessary ingredients on
hand.
• Always measure and weigh all the ingredients accurately.
• Where possible, use fresh ingredients.
• Always use liquid and dry ingredients that are at room temperature
(approximately 20-25°C).
• Use bread flour, as this will result in a bigger loaf that will contain
more gluten.
• If you are using active dry yeast (available in small pellets), mix it with
water before inserting it in the bread pan.
• If you are using fresh yeast, be sure to crumble it before adding it to
the bread pan.
• Use the spoon and the measuring cup to measure your ingredients.
• Do not use metal utensils to remove the kneading blade from the
bread pan as this can damage the pan.
• Wipe any spills on the element before operating the Tefal Homebread.
This will prevent smoke from appearing during the baking process.
• If you choose not to use the “Keep warm” function, wait 5 to 10 Min
before you unmould the loaf.
• If you want to decorate your loaf, place ingredients on the dough at
the end of the last kneading cycle (1h45 before the program ends).
• Do not immerse your Tefal Homebread in water.
• A good dough is the one that, once formed, is supple, elastic and
which doesn’t stick to the bread pan.
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Содержание Homebread OW3001
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