25
GB
YOGHURT BREAD
INGREDIENTS:
Water: 125 ml, cold
Natural yoghurt: 110 ml
Sunflower oil: 1 tablespoon
Dark honey: 1 tablespoon
Wheat flour: 200 g
Brown wheat flour: 150 g
Bran: 25 g
Salt: 1 teaspoon
Dry yeast: ½ tablespoon
PROCEDURE:
Add water, yoghurt, oil and honey to the bread
pan. Pour in both flour types to cover the liquid
ingredients with a level layer. Add salt and the
bran in opposite ends of the bread pan. Make a
small hole in the flour and pour the yeast inside
(the liquid ingredients must not touch the yeast).
Insert the bread pan into the bread maker, input
the bread loaf weight of 680g, select the light
crust level, and start the YOGHURT BREAD pro-
gram.
TOAST BREAD
INGREDIENTS:
Milk: 200ml
Cooking oil: 60 g
Honey: 1 teaspoon
Eggs: 1
Wheat flour: 550g
Salt: 1 teaspoon
Sugar: 1 teaspoon
Yeast: 17 g
PROCEDURE:
Add the ingredients to the bread pan in the listed
order. Make a hole in the flour and put the yeast
inside. Insert the bread pan into the bread mak-
er. Input the bread loaf weight of 900g, select
the dark crust level, and start the TOAST BREAD
program.
GINGERBREAD
INGREDIENTS:
Milk: 200ml
Honey: 3 tablespoons
Eggs: 2
Plum jam: 2 tablespoons
Butter: 30 g
Sugar: 150 g
Flour: 400 g
Gingerbread spices: 1 sachet
Baking soda: 1 teaspoon
Raisins
Prunes or dried apricots
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 900g, select the
dark crust level, and start the CAKE program.
Finish the gingerbread with FINISH BAKING, if
necessary.
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