point POBM1333A - Page 19

BBREAD MAK ER COOKBOOK
1, BASIC BREAD
SIZE MATERIAL
650g 800g
1Water
280 ml 280g 340 ml 340g
2Oil
2 tablespoons 24g 3 tablespoons 36g
3 Salt
1 te aspoons 7g 1.5 teaspoons 10g
4Sugar
2 tablespoons 24g 3 tablespoons 36g
5Flour
3cups 420g 3 1/2 cups 490g
6Yeast
0.5 te aspoons 1.5g 0.5 teaspoons 1.5g
2, FRENCH BREAD
SIZE MATERIAL
650g 800g
1Water
280 ml 280g 340 ml 340g
2Oil
2 tablespoons 24g 3tablespoons 36g
3 Salt
1.5teaspoons 10g 2 teaspoons 14g
4Sugar
1.5tablespoons 18g 2 tablespoons 24g
5Flour
3cups 420g 3 1/2 cups 490g
6Yeast
0.5teaspoons 1.5g 0.5teaspoons 1.5g
3, WHOLE WHEAT BREAD
SIZE MATERIAL 650g 800g
1Water
260ml 260g 340ml 340
2Oil
2tablespoons 24g 3 tablespoons 36g
3 Salt
4teaspoons 7g 2 teaspoons 14g
4 Whole wheat
1cups 110g 2cups 220
5Flour
2cu
p
s 280
g
2cu
p
s 280
6BrownSugar
2 tablespoons 18g 2 .5tablespoon 23g
7 M ILK Powder
2 tablespoons 14g 3 tablespoons 21g
8Yeast
0.5teaspoons 1.5g 0.5 teaspoons 1.5
4, QUI C K BREAD
SIZ MATERIAL 800g
1 Water(40~50ml )
320ml 320g
2Oil
2 24g
3 Salt
1.5teaspoons 10g
4Sugar
2tablespoons 24g
5Flour
3 1/2 cups 490g
6Yeast
2 te aspoons 6g
GB
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