Cameron CB-4407 - Cookbook: Specialty Breads; Nut & Raisin Bread; Oats Bread; Buttermilk Bread

COOKBOOK
26
Nut & Raisin Bread
Tip: Add the raisins and nuts after the acoustic signal during the second kneading phase.
LOAF SIZE 1.5LB 1.0LB
Water or milk 280ml 180ml
Margarine or butter 25g 18g
Salt 1/2 tsp 1/2 tsp
Sugar 1 tbsp 1tbsp
Bread flour 2 3/4cup 1 4/5cup
Dry yeast 11/2tsp 11/2tsp
Raisins 50g 35g
Crushed walnuts 30g 20g
Program: «КЛАССИЧЕСКИЙ»
Attention: When using the «СЛАДКАЯ БУЛКА» program the Bread is lighter. Use the Level l doses,
otherwise the voiume is too large.
Oats Bread
LOAF SIZE 1.5LB 1.0LB
Water 280ml 180ml
Margarine or butter 20g 15g
Salt 1 tsp 1 tsp
Brown Sugar 1 tbsp 1 tbsp
Rolled oats «Tender Flakes» 120g 80g
Bread flour 2 1/3cup 1 1/2cup
Dry yeast
Program: «КЛАССИЧЕСКИЙ»
Buttermilk Bread
LOAF SIZE 1.5LB 1.0LB
Buttermilk 280ml 180ml
Salt 1 tsp 1tsp
Sugar 1 tbsp 1tbsp
bread flour 3cup 2cup
Dry yeast 11/2tsp 11/2tsp
Program: «ФРАНЦУЗКАЯ БУЛКА»
Lighter. Use the level l doses. Otherwise the volume is too large
Sweetbread
LOAF SIZE 1.5LB 1.0LB
Fresh milk 260ml 170ml
Margarine or butter 20g 15g
Eggs 1 1
Salt 1 tsp 2/3tsp
Honey 1 1/2 tbsp 1tbsp
bread flour 3cup 2cup
Dry yeast 2tsp 2tsp
Program: «СЛАДКАЯ БУЛКА»
Attention: When using the «СЛАДКАЯ БУЛКА» program the bread is lighter.Use the Level l doses,
otherwise the volume is too large.