Sheffield PLA0532 - Recipes - White and Nut Breads; White Bread Recipes; Basic Program Breads

RECIPES
The following recipes are for reference only, you may adjust them depending on ingredients,
own taste and experiments. Do not exceed the maximum flour and raising agent quantities
specified in the recipes supplied. Maximum flour quantity for this appliance is 550g, maximum
dry yeast quantity for this appliance is 4 teaspoons.
BREAD MAKER COOKBOOK
1 CUP = 250 ml
1 tablespoon = 3 teaspoons
1 tablespoon = 15ml
1 teaspoon = 5ml
1 Packet Dry yeast = 8g
1. WHITE BREAD 5. TRADITIONAL WHITE BREAD
LOAF SIZE 1.5LB 2.0LB LOAF SIZE 1.5LB 2.0LB
Water 250ml 300ml Water 250ml 330m
Salt 1.5 tsp 2 tsp Margarine or butter 1tbsp 1 1/2tbsp
Sugar 2 tbsp 2.5 tbsp Salt 1tsp 1 3/4 tsp
Durum wheat semolina 120g 150g Dry milk 1 1/2 tbsp 2tbsp
Bread flour 270g 350g Sugar 1 1/2tbsp 2 tbsp
Dry Yeast 1 1/4tsp 1 1/2 tsp Bread flour 450g 520g
Oil 2tbsp 2 1/2tbsp Dry yeast 1 1/4tsp 1 1/2 tsp
Program: FRENCH Program: BASIC
2. NUT & RAISIN BREAD 6. ITALIAN WHITE BREAD
Tip: Add the raisins and nuts after the acoustic signal
during the second kneading phase.
LOAF SIZE 1.5LB 2.0LB
LOAF SIZE 1.5LB 2.0LB Water 220ml 280ml
Water or milk 250ml 330ml Salt 1tsp 1tsp
Margarine or butter 2tbsp 21/2tbsp Margarine or butter 2 1/2tbsp 3tbsp
Salt 1
1
/2 tsp 2 tsp Sugar 2 1/2 tsp 3 tsp
Sugar 2 tbsp 2 1/2tbsp Bread flour 300g 400g
Bread flour 450g 520g Corn semolina 80g 100g
Dry yeast 1 1/5tsp 1 1/2tsp Dry yeast 1 1/2tsp 1 3/4tsp
Raisins 50g 75g
Program: SANDWICH
Crushed walnuts 30g 40g
Program: BASIC