Instruction Manual

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Bread Recipes

WHITE BREAD

select basic

BAKE/BAKE RAPID option

M L XL

teaspoons of dry yeast

(teaspoons for BAKE RAPIDoption)

strong white bread flour, type 550

teaspoons of salt

tablespoons of sugar

butter

water

1

(2)

400 g

IVf

1

20 g

280 ml

1

(2)

500 g

1’/

1’/5

30 g

350 ml

Ili

(2A)

600 g

2

2

40 g

420 ml

WHOLE WHEAT BREAD

select whole wheat

BAKE/BAKE RAPID option

M

L XL

teaspoons of dry yeast

(teaspoons for BAKE RAPID option)

strong whole wheat bread flour

teaspoons of salt

tablespoons of sugar

butter

water

1

(VA)

400 g

VA

1

20 g

280 ml

1

(VA)

500 g

VA

VA

30 g

350 ml

V/a

(2)

600 g

2

2

40 g

420 ml

WHOLE WHEAT RAISIN BREAD

select whole wheat

BAKE RAISIN option

M L XL

teaspoons of dry yeast

strong whole wheat bread flour

teaspoons of salt

tablespoons of sugar

butter

water

addition (place In raisin nut dispenser):

raisin

1

400 g

VA

1

20 g

280 ml

80g

1

500 g

VA

VA

30 g

350 ml

100g

V/a

600 g

2

2

40 g

420 ml

120 g

FRENCH BREAD

select french

BAKE option

teaspoons of dry yeast

strong white bread flour, type 550

teaspoons of salt

butter

water

1

300 g

1

20 g

220 ml

RAISIN BREAD

select basic

BAKE RAISIN option

M

L XL

teaspoons of dry yeast

1 1

1Ü

strong white bread flour, type 550 400 g 500 g 600 g

teaspoons of salt

VA VA

2

tablespoons of sugar

1 VA 2

butter 20 g 30g

40 g

water 280 ml

350 ml 420 ml

addition (place in raisin nut dispenser):

raisin

80g 100 g 120 g

ITALIAN BREAD

select Italian

BAKE option

teaspoons of dry yeast 1

strong white bread flour, type 550

400 g

teaspoons of salt VA

tablespoons of olive oil VA

water 260 ml

SANDWICH BREAD

select sandwich

BAKE option

teaspoons of dry yeast 1

strong white bread flour, type 550 380 g

tablespoons of sugar

2

butter 30g

water

250 ml

GLUTEN FREE BREAD

select gluten free

BAKE option

water 430 g

tablespoon of oil 1

gluten free bread mix

500g

teaspoons of dry yeast

1

PANETTONE

select brioche

BAKE BUHER option

teaspoons of dry yeast V/a

strong white bread flour, type 550

400 g

teaspoons of salt

VA

tablespoons of sugar 4

butter (cut into 2-3 cm cubes and keep

in fridge)

50g

eggs

2 (100 g)

milk 160 ml

butter for added later (cut into 1-2 cm

cubes and keep in fridge)

70 g

raisin (pickled In ram) 120 g

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