Cameron CB-4407 - Cookbook: Fruit and Grain Breads; Raisin Bread; Wheat Graham Bread; Coarse Bread

COOKBOOK
28
Raisin Bread
Tip: Add the raisins or any other kind of dry fruit after the acoustic signal during the second knead
ing phase.
LOAF SIZE 1.5LB 1.0LB
Water 280ml 180ml
Margarine or butter 25g 15g
Salt 1/2 tsp 1/2 tsp
Honey 1 tbsp 2 tsp
Bread flour 3cup 2cup
Dry yeast 11/2tsp 11/2tsp
Raisins/dry fruit 50g 40g
Program: «СЛАДКАЯ БУЛКА»
Attention: When using the «СЛАДКАЯ БУЛКА» program the bread is lighter. Use the Level l doses,
otherwise the voiume is too large.
Wheat Graham Bread
LOAF SIZE 1.5LB 1.0LB
Water 270ml 170ml
Salt 1 tsp 1 tsp
Butter or Margarine 20g 15g
Honey 1tbsp 1tbsp
Vinegar 3/4 tsp 3/4 tsp
Wheat wholemeal flour 3cup 2cup
Dry yeast 2tsp 2tsp
Program: «ПШЕНИЧНЫЙ ХЛЕБ»
Coarse bread
LOAF SIZE 1.5LB 1.0LB
Water 280ml 180ml
Salt 1tsp 1tsp
Dried wheat leaven* 20g 15g
Bread flour 3cup 2cup
Sugar 1tbsp 3/4tbsp
Dry yeast 11/2tsp 11/2tsp
Program: «ФРАНЦУЗКАЯ БУЛКА»
* Wheat leaven improves the dough consistency. the freshness and the taste. It is milder than rye
leaven.