Russell Hobbs 18036-56

10
1
basic
i j k
1
lukewarm water
190g 260g 360g
2
olive oil
1 T 1 T + 1 t 2 T
3
salt
1 t 1½ t 2 t
4
sugar
1 T 1 T + 1 t 2 T
5
dried milk powder
1 T 1½ T 2 T
6
strong white bread flour
350g 500g 650g
7
dried yeast
1½ t 1¼ t 2 t
4 cake 1
lemon juice
1 t
2
egg, small (up to 53g)
2
3
vanilla extract
¼ t
4
butter, melted
50g
5
mixed dried fruit (soaked)
175g
6
plain flour
250g
7
sugar
150g
8
ground cinnamon
¼ t
9
ground nutmeg
¼ t
10
baking powder
2 t
11
brandy (optional)
3 d
If the butter isn’t melted, the recipe won’t work.
6 dough 1
lukewarm water
250g
2
olive oil
1 T
3
salt
1 t
4
sugar
2 T
5
strong white bread flour
400g
6
dried yeast
1 t
7
dried mixed herbs
1 t
Work the dough into a ball on a floured surface. Rest for 15 minutes. Roll the dough into circles on a floured surface. Put the circles on a non-stick baking tray. Spread the circles with a tomato based sauce and add toppings. Bake in a pre-heated oven at 190°C for 15-20 minutes. The surface should be golden brown.
2
French
i j k
1
lukewarm water
200g 300g 400g
2
salt
1 t 1½ t 2 t
3
strong white bread flour
360g 545g 725g
4
dried yeast
1 t 1½ t 1 S
T
tablespoon (15ml)
t
teaspoon (5ml)
d
drop
g
grams
S
sachet (7g)
5
sweet
i j k
1
milk
200g 300g 400g
2
olive oil
1 T 1½ T 2 T
3
salt
1 t 1½ t 2 t
4
sugar
2 T 3 T 4 T
5
vanilla extract
½ t ¾ t 1 t
6
strong wholewheat flour
300g 450g 600g
7
cocoa powder
25g 40g 50g
8
dried yeast
1½ t 2 t 1 S
9
chopped hazelnuts
7 T 5 T 3 T
3
wholewheat/wholemeal
i j k
1
lukewarm water
200g 300g 400g
2
olive oil
1 T 1 T 2 T
3
salt
¾ t 1¼ t 2 t
4
sugar
2 t 1 T
1½ T
5
dried milk powder
1 T 1½ T 2 T
6
strong wholewheat flour
150g 220g 300g
7
strong white bread flour
150g 220g 300g
8
dried yeast
½ t ¾ t
1 t