EN35
Ingredients
2
Start
3
Select menu “16”
1
Basic raisin dough
High-gluten flour 500
g
Butter 30
g
Granulated sugar 18
g
(1½ tbsp)
Salt 7.5
g
(1½ tsp)
Water
＊
360
g
(mL)
Instant dry yeast 4.2
g
(1½ tsp)
＊
Raisins 150
g
Through the making of bread
dough, you can also make plain
bread rolls (P. EN44), and other
various flavored bread.
＊
Put the weighed raisins in the raisin and nut dispenser.
ɑġ
The maximum input amount of auxiliary
ingredients is 150
g
.
＊
ġ
You may add your favorite ingredients. (P. EN18)
Press ถᄂ (Cancel) when you hear beep sounds.
Take out the dough right away.
＊ If you leave it in the bread pan, fermentation will proceed
further.
＊ Changing the ratio of dough ingredients may slow down the
fermentation process. (P. EN55)
＊Use
5 °C cold water and reduce the amount of water
by 10
g
(mL) if the room temperature is above 25 °C.
Please see P. EN11
for the baking
procedure.
ɑTo reset
ɑTo stop after starting (Hold)
1
2
3
ʗ
Install blade in the bread pan.
ʘ
Add flour, water and other ingredients (except instant dry yeast and raisin) in the bread pan.
ʙ
Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.
Preparations
(P. EN16)
Dough
Basic raisin dough makingBasic dough / Basic less yeast dough making
Basic raisin dough making
Time required: about 2 h and 20 min
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