EN36
Containing red pepper and olive
Various flavored bread
Italian bread
Menu “6”
High-gluten flour 225
g
Low-gluten flour 25
g
Salt 5
g
(1 tsp)
Olive oil 24
g
(2 tbsp)
Cold water (5 ˚C)* 170
g
(mL)
Instant dry yeast 1.4
g
(½ tsp)
French countryside bread
Menu “6”
High-gluten flour 200
g
Whole wheat flour 50
g
Salt 5
g
(1 tsp)
Cold water (5 ˚C)* 190
g
(mL)
Instant dry yeast 1.4
g
(½ tsp)
*
Reduce by 10 g (mL) when the room temperature is above 25 ˚C.
You may add 20
g
red peppers (or dried tomatoes) chopped into small
pieces of 5 mm and 20
g
olive (or 1 tsp of dried basil leaves) if you prefer.
* Use
ඈ྾࡞
(Raisin) function (P. EN18)
Small dried fish and kelp rice bread
Menu “11”
High-gluten flour 200
g
Rice flour 50
g
Butter 20
g
* Small dried fish (stir-fried without oil) 20
g
Milk powder 6
g
(1 tbsp)
Salt 5
g
(1 tsp)
Water* 200
g
(mL)
Instant dry yeast 4.2
g
(1½ tsp)
* Dried kelp
(
dried through wringing
after water soaking
)
4
g
(dry weight)
Rice flour bread with orange flavor
Menu “11”
High-gluten flour 200
g
Rice flour 50
g
* Orange jam 20
g
Butter 20
g
Milk powder 6
g
(1 tbsp)
Salt 5
g
(1 tsp)
Water* 170
g
(mL)
Instant dry yeast 4.2
g
(1½ tsp)
* Use cold water at a temperature of about 5 ˚C. When the
room temperature is above 25 ˚C.
* Use cold water at a temperature of about 5 ˚C. When the
room temperature is above 25 ˚C.
*
Reduce by 10 g (mL) when the room temperature is above 25 ˚C.
*
Use ඈ྾࡞ (Raisin) function (P. EN18) Manual feeding (P. EN19)
* Put it in the bread pan at the very beginning
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