EN45
Containing red pepper and olive
Italian bread
Menu ‘10’
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)
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
袖蟏✝
(Raisin) function (P. EN18)
*
Reduce by 10 g (mL) when the room temperature is above 25
˚C
.
French bread with tomato and cheese
Menu ‘10’
High-gluten flour 225
g
Low-gluten flour 25
g
Salt 5
g
(1 tsp)
Dried basil leaves 2
g
(1 tsp)
Water* 200
g
(mL)
Instant dry yeast 1.4
g
(½ tsp)
* Mozzarella cheese (diced) 75
g
* Dried tomatoes (Divided into four
equal parts after dried)
10
g
(dried)
*
Reduce by 10 g (mL) when the room temperature is above 25
˚C
.
(Cold water at a temperature of 5
˚C
)
*
Use 袖蟏✝ (Raisin) function (P. EN18)
Manual feeding (P. EN19)
Select
鰋伻䬜
(Gentle stir) (P. EN20)
*
Reduce by 10
g
(mL) when the room temperature is above 25 ˚C.
*
Use 袖蟏✝ (Raisin) function (P. EN18) Manual feeding (P. EN19)
French rice bread with red pepper and tomato
Menu ‘9’
High-gluten flour 210
g
Cold rice (white rice) 100
g
Granulated sugar 6
g
(½ tbsp)
Salt 5
g
(1 tsp)
Cold water (5 ˚C)* 70
g
(mL)
Tomato sauce (salt free) 70
g
(approx. 70 mL)
Instant dry yeast 2.1
g
(¾ tsp)
* Pimento (red pepper and yellow
pepper) (cut into 5 mm cubes)
20
g
each
French rice bread with green soybean and cheese
Menu ‘9’
High-gluten flour 210
g
Cold rice (white rice) 100
g
Granulated sugar 6
g
(½ tbsp)
Salt 5
g
(1 tsp)
Cold water (5 ˚C)* 150
g
(mL)
Instant dry yeast 2.1
g
(¾ tsp)
*
Green soybeans (peeled beans) (Drain the
water completely and cut into halves)
40
g
* Cheese 60
g
*
Reduce by 10
g
(mL) when the room temperature is above 25 ˚C.
*
Use 袖蟏✝ (Raisin) function (P. EN18)
Manual feeding (P. EN19)
Select
鰋伻䬜
(Gentle stir) (P. EN20)
Bread
Various flavored bread
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