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Recipes
[08 French]
(white flour/wholemeal flour)
Make bread with a crispy crust and
texture.
: Timer can be used for recipes
with this symbol (6-13 hours)
French Bread
Menu ‘08’ (6hr)
(OZ) (NZ)
Dry yeast 1
1
⁄4 tsp
Bread flour 420 g
Salt 1
1
⁄2 tsp
Butter 5 g
Water 310 mL
Surebake yeast 3 tsp
White flour 450 g
Salt 1
1
⁄2 tsp
Butter 1 tsp
Water 330 mL
Tarragon & Thyme
Menu ‘08’ (6hr)
(OZ) (NZ)
Dry yeast 1
1
⁄4 tsp
Bread flour 420 g
Salt 1
1
⁄2 tsp
Butter 5 g
Tarragon 1 tbsp
Thyme 1 tbsp
Water 310 mL
Surebake yeast 3 tsp
White flour 450 g
Salt 1
1
⁄2 tsp
Butter 1 tsp
Tarragon 2 tsp
Thyme 2 tsp
Water 330 mL
Italian Bread
Menu ‘09’ (4hr 30min)
(OZ) (NZ)
Dry yeast 1 tsp
Bread flour 400 g
Salt 1
1
⁄2 tsp
Olive oil 1 tbsp
Water 260 mL
Surebake yeast 3 tsp
White flour 450 g
Salt 1 tsp
Olive oil 2 tbsp
Water 290 mL
[09 Italian]
(white flour)
Make light bread for enjoying with
pasta, etc.
The Raisin nut dispenser does
not operate on the Italian
program.
Put any additional ingredients
directly into the bread pan at
the start.
: Timer can be used for recipes
with this symbol
(4 hours 30 minutes-13 hours)
[07 Rye]
(rye flour)
Remember to use the rye
kneading blade for all these
recipes.
The Raisin nut dispenser does
not operate on the Rye program.
Put any additional ingredients
directly into the bread pan at
the start.
As a result of the consistency
some flour may remain on the
sides of the loaf, but this is
normal.
Due to their consistency, the
kneading blade will often
become embedded in Rye Bread
loaves. Wait for the loaf to cool
(to avoid burning your hands),
before removing the blade by
pressing on the base of the loaf
and manipulating it out gently to
avoid damaging the loaf.
: Timer can be used for recipes
with this symbol
(3 hours 30 minutes-13 hours)
Rye 100%
Menu ‘07’ (3hr 30min)
(OZ) (NZ)
Dry yeast 3 tsp
Rye flour 500 g
Sugar 2 tsp
Oil 3 tbsp
Salt 2 tsp
Water 380 mL
Surebake yeast 5 tsp
Rye flour 500 g
Sugar 2 tsp
Oil 3 tbsp
Salt 2 tsp
Water 370 mL
Rye and Wholemeal
Menu ‘07’ (3hr 30min)
(OZ) (NZ)
Dry yeast 2
1
⁄2 tsp
Rye Flour 250 g
Whole wheat flour 250 g
Sugar 2 tsp
Oil 2 tbsp
Salt 2 tsp
Water 380 mL
Surebake yeast 5 tsp
Rye Flour 250 g
Wholemeal flour 250 g
Sugar 2 tsp
Oil 2 tbsp
Salt 2 tsp
Water 370 mL
Basic Brioche
Menu ‘11’ (3hr 30min)
(OZ) (NZ)
Dry yeast 1
1
⁄2 tsp
Bread flour 400 g
Salt 1 tsp
Sugar 3 tbsp
Butter (Cut into 2 cm cubes and keep in
fridge)
50 g
Powdered milk 2 tbsp
Eggs (Medium) 2 (100 g)
Water 180 mL
*
Butter for added later (Cut into 1–2 cm
cubes and keep in fridge)
70 g
Surebake yeast 5 tsp
White flour 400 g
Salt 1 tsp
Sugar 2 tbsp
Butter (Cut into 2 cm cubes and keep in
fridge)
50 g
Milk powder 2 tbsp
Eggs (Medium) 2 (100 g)
Water 180 mL
*
Butter for added later (Cut into 1–2 cm
cubes and keep in fridge)
70 g
t
For addition of ingredients with*, follow programming instructions on P. 15.
[11 Brioche]
Basic Sandwich Bread
Menu ‘10’ (5hr)
(OZ) (NZ)
Dry yeast 1
1
⁄4 tsp
Bread flour 420 g
Salt 1
1
⁄4 tsp
Powdered milk 2 tsp
Butter 15 g
Sugar 2
1
⁄2 tsp
Water 315 mL
Surebake yeast 3 tsp
White flour 350 g
Salt 1 tsp
Milk powder 1 tbsp
Butter 1 tbsp
Sugar 1 tsp
Water 260 mL
Whole Wheat Sandwich Bread
Menu ‘10’ (5hr)
(OZ) (NZ)
Dry yeast 1
1
⁄4 tsp
Whole wheat flour 320 g
Bread flour 100 g
Salt 1
1
⁄4 tsp
Powdered milk 2 tsp
Butter 15 g
Sugar 2
1
⁄2 tsp
Water 315 mL
Bread improver, optional
1
⁄4 tsp
Surebake yeast 3 tsp
Wholemeal flour 350 g
Gluten flour 1 tbsp
Salt 1 tsp
Milk powder 1 tbsp
Butter 1 tbsp
Treacle 1 tbsp
Water 280 mL
[10 Sandwich]
Make bread with a soft crust and
texture.
: Timer can be used for recipes
with this symbol (5-13 hours)
Herb Bread
Menu ‘09’ (4hr 30min)
(OZ) (NZ)
Dry yeast 1 tsp
Bread flour 400 g
Salt 1
1
⁄2 tsp
Olive oil 1 tbsp
Basil 1 tbsp
Water 260 mL
Surebake yeast 3 tsp
White flour 450 g
Salt 1 tsp
Olive oil 2 tbsp
Basil 1 tbsp
Water 290 mL
Sundried Tomato and Parmesan
Menu ‘09’ (4hr 30min)
(OZ) (NZ)
Dry yeast 1 tsp
Bread flour 400 g
Sugar 1 tsp
Salt
1
⁄2 tsp
Parmesan Cheese, grated 50 g
Sundried Tomatoes in Oil, chopped 75 g
Water 270 mL
Surebake yeast 3 tsp
White flour 400 g
Sugar 1 tsp
Salt 1 tsp
Parmesan Cheese, grated 50 g
Sundried Tomatoes in Oil, chopped 75 g
Water 280 mL
Bread Recipes
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