* = Flaked dried type. In UK us e”Easy Bake” or “Fast Action” yeast.
** = Sugar is not included in the recipe, instead the yeast feeds on the natural starches and sugars in the flour.
*** = Add when machine beeps.
BASIC WHITE BREAD
750 g 1000 g
Sunflower oil 1 tbsp 1.5 tbsp
Water 245 ml 300 ml
Salt 1 tsp 1.5 tsp
Sugar 3 tsp 1 tbsp
Powdered milk 1 tbsp 2 tbsp
White Bread Flour 455 g 550 g
Yeast* 1 tsp 5 g
or 1.5 tsp
MILK LOAF
750 g 1000 g
Butter, softened, diced 50 g 60 g
Salt 1.5 tsp 2 tsp
Sugar 2 tbsp 2.5 tbsp
Liquid milk 260 ml 310 ml
White Bread Flour 400 g 470 g
Yeast* 1 tsp 5 g
or 1.5 tsp
WHOLEMEAL LOAF
750 g 1000 g
Sunflower oil 2 tsp 1 tbsp
Water 270 ml 360 ml
Salt 1.5 tsp 2 tsp
Sugar 2 tsp 1 tbsp
Flour 225 g 300 g
Wholemeal flour 225 g 300 g
Yeast* 1 tsp 5 g
or 1.5 tsp
PEASANT BREAD
750 g 1000 g
Sunflower oil 2 tsp 1 tbsp
Water 270 ml 360 ml
Salt 1.5 tsp 2 tsp
Sugar 2 tsp 1 tbsp
Flour 230 g 300 g
Rye flour 110 g 150 g
Wholemeal flour 110 g 150 g
Yeast* 1 tsp 5 g
or 1.5 tsp
RECIPES
For each recipe, add the ingredients in the exact order indicated.
Depending on the recipe chosen and the corresponding programme,
you can take a look at the summary table of preparation times (page 26-27)
and follow the breakdown for the various cycles.Do not alter the quantities
or omit ingredients as it can upset the critical balance of the recipe.
PROGRAMME 1
PROGRAMME 3
FRENCH BREAD **
750 g 1000 g
Water 270 ml 360 ml
Salt 1.5 tsp 2 tsp
White Bread Flour 460 g 620 g
Yeast 5 g 2 tsp
or 1.5 tsp
FARMHOUSE LOAF
750 g 1000 g
Water 270 ml 360 ml
Salt 1.5 tsp 2 tsp
White Bread Flour 370 g 500 g
Rye flour 90 g 120 g
Yeast 5 g 2 tsp
or 1.5 tsp
PROGRAMME 2
tsp > teaspoon - tbsp > tablespoon
23
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