Use and Care Guide

16
PROG. 9 - FRENCH BREAD
Crusty french
garlic bread 1 lb 1.5 lbs 2lbs
Water ²⁄
³
cup 1 cup 1 ¹⁄
³
cups
Salt ¾ tsp 1 tsp 1½ tsp
Sugar ¼ tbsp ½ tbsp ½ tbsp
Bread flour 1 ¾ cups 2 ²⁄
³
cups 3 ½ cups
Bread machine
dry yeast ¾ tsp 1 tsp 1 ½ tsp
Chopped garlic cloves 122
PROG. 15 - PASTA
Fresh pasta 1 lb 1.5 lbs 2lbs
Water 3 tbsp 3 ½ tbsp ¹⁄
³
cup
Beaten eggs 336
Salt ¼ tsp ½ tsp 1 tsp
Bread Flour 2
¾ cups 4 cups 5 ¾ cups
PROG. 12 - DOUGH
Pizza 1 lb 1.5 lbs 2lbs
Water ²⁄
³
cup 1 cup 1 ¹⁄
³
cup
Olive oil 1 tbsp 1 ½ tbsp 2 tbsp
Salt ½ tsp 1 tsp 1 ½ tsp
Bread Flour 2 ½ cups 3 ²⁄
³
cups 5 cups
Bread machine
dry yeast ½ tsp 1 tsp 1 ½ tsp
PROG. 13 - CAKE
Lemon cake 1 lb 1.5 lbs 2lbs
Beaten eggs* 233
Sugar* ½ cup ¾ cups 1 cup
Salt* pinch pinch pinch
Butter ¹⁄
8
cup ¼ cup ¹⁄
³
cup
Sifted white flour 1 ¹⁄
8
cup 1 ½ cups 2 ¼ cups
Baking powder 1 ½ tsp 2 1/4 tsp 3 tsp
Lemon juice 2 tbsp 3 tbsp 4 tbsp
Zest of lemon ½ lemon 1 lemon 1 lemon
Beat together all ingredients followed by (*) until they
become pale. Pour mixture into the bread pan. Add the
other ingredients.
PROG. 14 - JAM
Compotes and jams 2lbs
Strawberries, peaches,
rhubarb or apricots 1 lb
Sugar 1
¾ cups
Lemon juice juice of
¾ lemon
Pectin 2 tbsp
Cut and coarsely chop the fruit. Pour the ingredients
into the tank in the order indicated.
1 medium egg = 0.1 lb