24
GB
FRENCH BREAD
INGREDIENTS:
Water: 200 ml
Olive oil: 2 tablespoons
Salt: 1 teaspoon
Sugar: 1 teaspoon
Wheat flour: 400 g
Dry yeast: ¾ tablespoon
Herbs de Provence: 2 tablespoons
PROCEDURE:
Add the ingredients to the bread pan in the listed
order. Insert the bread pan into the bread maker.
Input the bread loaf weight of 680g, select the
light crust level, and start the FRENCH BREAD
program. Add the herbs de Provence when the
bread maker requests more ingredients (10 short
beeps).
SWEET YEAST BREAD
INGREDIENTS:
Wheat flour: 450 g
Live yeast: 25 g
Eggs: 2
Cooking oil: 3 tablespoons
Milk: 220 ml
Sugar: 2-3 tablespoons
Vanilla sugar: 1 sachet
Salt: ½ teaspoon
Raisins: 1/3 cup
PROCEDURE:
First add the milk to the bread pan, then add
whisked egg yolk and whites and oil; add the
flour followed by salt, sugar, vanilla sugar,
broken up yeast and raisins. Insert the bread
pan into the bread maker, input the bread loaf
weight of 900g, select the light crust level, and
start the SWEET BREAD program.
WHOLEMEAL BREAD
INGREDIENTS:
Water: 400 ml, cold
Olive oil: 2 tablespoons
Sugar: 1 teaspoon, flat
Salt: 2 teaspoons
Wholemeal wheat flour: 400 g
Brown wheat flour: 60 g
Live yeast: 10 g
Sunflower seeds: ½ cup
PROCEDURE:
Add the ingredients to the bread pan in the listed
order; break up and place the yeast in the centre
of the flour dose to keep it away from sugar and
salt. Insert the bread pan into the bread mak-
er. Input the bread loaf weight of 900g, select
the light crust level, and start the WHOLEMEAL
BREAD program. Add the sunflower seeds when
the bread maker requests more ingredients (10
short beeps).
When the dough has been kneaded, you can
coat it with whisked whole egg.
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