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Classical bread
Water
Oil
Flour
Salt
Sugar
Active dry yeast
1000g
415ml
2 tablespoons
680g
2 teaspoons
1 tablespoon
1 teaspoon
Wholemeal bread
Water
Oil
Wholemeal flour
Salt
Brown sugar
Active dry yeast
1000g
420ml
2 tablespoons
700g
2 teaspoons
2 tablespoons
1 teaspoon
Pane ai cereali
Water
Oil
Flour
Wholemeal flour
Mixed grains
Salt
Brown sugar
Active dry yeast
1000g
470ml
2 tablespoons
320g
380g
3
/
4
cup
1
1
/
2
teaspoons
2 tablespoons
1 teaspoon
(7) TURBO 1000g
Method
1. Pour all the liquids into the pan and cover with the flour. All the other ingredients should be placed sepa-
rately at the corners and the yeast should be placed in a small hollow in the centre of the flour.
2. Place the pan in the appliance and close the lid.
3. Press the MENU button until you reach programme (7) TURBO 1000g.
4. Select the CRUST COLOUR and WEIGHT of the bread then press the START/STOP button.
The bread will be cooked in the number of hours indicated.
Please note: the TURBO function reduces leavening times. The Turbo function can be used for all classical,
wholemeal, sweet or French recipes. The volume will, however, be less and the consistency will be denser.
When using this option, try using
1
/
2
a teaspoon more active dry yeast than in the standard recipes.
Note the results so you can reproduce them satisfactorily.
Tip: use warm water to improve leavening.
When using this programme, you may need to bake the bread further. In this case, select (13) OVEN to
continue baking.
It is quite normal for dough made with wholemeal flour to be very dense.
Check the appliance during the first few minutes of operation. If the dough is not well mixed, use a soft spa-
tula (not metal) to mix the ingredients.
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