110
PROG. 12 - LOAF COOKING
PIZZA
500 g
750 g
1000 g
1. Water
160 ml
240 ml
320 ml
2. Olive oil
1 tbsp
1
1/2
tbsp 2 tbsp
3. Salt
1/2
tsp
1 tsp
1
1/2
tsp
4. White bread flour 320 g
480 g
640 g
5. Yeast
1/2
tsp
1 tsp
1
1/2
tsp
PROG. 14 - JAM
Cut or chop up the fruit of your choice before
putting in the breadmaker.
1. Strawberry, peach, rhubarb
or apricot
580 g
2. Sugar
360 g
3. Lemmon juice
of 1 lemmon
4. Pectin
30 g
1. Orange or grapefruit
500 g
2. Sugar
400 g
3. Pectin
50 g
PROG. 15 - PASTA
500 g
750 g
1000 g
1. Water
45 ml
50 ml
70 ml
2. Eggs*, beatened
3
4
5
3. Salt
1 pinch
1/2
tsp
1 tsp
4. White bread flour 375 g
500 g
670 g
PROG. 13 - CAKE
LEMMON CAKE
1000 g
1. Eggs*, beatened
4
2. Sugar
260 g
3. Salt
1 pinch
4. Butter, softened but cooled
90 g
5. Lemmon zest
of 1
1/2
lemmon
6. Lemmon juice
of 1
1/2
lemmon
7. White bread flour
430 g
8. Chemical yeast
3
1/2
tsp
Whisk the eggs with the sugar and salt for 5 min-
utes, until white. Pour into the bowl of the ma-
chine. Add the cooled melted butter. Add the
juice + zest of the lemon.
Mix together the flour and baking powder and add
to the mixture. Make sure you put the flour in a
pile, right in the middle of the recipient.
PROG. 9 - FRENCH BREAD
500 g
750 g
1000 g
1. Water
200 ml
275 ml
365 ml
2. Salt
1 tsp
1
1/2
tsp
2 tsp
3. White bread flour 350 g
465 g
620 g
4. Yeast
1 tsp
1 tsp
1
1/2
tsp
*1 medium egg = 50 g
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