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RECIPES
STANDARD WHITE BREAD
Water: 1 1/2 cups
Butter: 2 Tbsp.
White flour: 3 cups
Dry milk: 1 Tbsp.
Sugar: 2 Tsp.
Salt: 1 1/2 Tsp.
Yeast: 2 1/2 Tsp.
Set the breadmaker at STANDARD or QUICK operation.
RYE BREAD
Water: 1 cup
Butter: 2 1/2 Tbsp.
White flour: 2 1/2 cups
Rye flour: 1/2 cups
Sugar: 2 Tbsp.
Salt: 1 1/2 Tsp.
Yeast: 3 Tsp.
Set the breadmaker at STANDARDor WHOLEMEAL operation.
FRENCH BREAD
Water: 1 1/2 cups
Butter: 1 1/2 Tbsp.
White flour: 3 1/2 cups
Dry milk: 1 Tbsp.
Sugar: 2 Tbsp.
Salt: 1 1/2 Tsp.
Yeast: 2 Tsp.
Set the breadmaker at FRENCH operation.
HERB BREAD
Water: 1 1/2 cups
Olive oil: 1 1/2 cups
White flour: 3 cups
Dry milk: 2 Tbsp.
Sugar: 2 Tbsp.
Salt: 1 1/2 Tsp.
Tarragon: 1 1/2 Tsp.
Basil: 1 1/2 Tsp.
Oregano: 1 1/2 Tsp.
Yeast: 2 1/2 Tsp.
Set the breadmaker at STANDARD operation.
RAISIN & NUT BREAD
Water: 1 1/2 cups
Butter: 2 Tbsp.
White flour: 3 cups
Dry milk: 1 1/2 cups
Sugar: 2 Tbsp.
Salt: 1 1/2 Tsp.
Cinnamon: 1 1/2 Tsp.
Yeast: 2 1/2 Tsp
Raisins: 1/2 cup
Nuts: 1/2 cup
Add nuts and raisins at the first set of beeps. Set the breadmaker
at STANDARD or FRENCH operation.
BANANA BREAD
Water: 1 cup
Butter: 2 Tbsp.
Vanilla: 1/2 Tsp.
Banana: 1/2 cup, mashed
White flour: 2 1/2 cups
Whole-wheat flour: 1/2 cup
Dry milk: 2 Tbsp.
Honey: 3 Tbsp.
Salt: 1 1/2 Tsp.
Yeast: 2 1/2 Tsp.
Nuts: 1/2 cup
Set the breadmaker at STANDARD operation.
PIZZA DOUGH
Water: 1 cup
White flour: 3 cups
Dry milk: 1 1/2 Tbsp.
Sugar: 2 Tbsp.
Salt: 1 Tsp.
Yeast: 2 1/2Tsp.
Set the breadmaker at DOUGH operation. Remove the dough
from the machine at the beeps. Divide the dough into 6 balls. Put
one ball on a board, roll it out to shape a circle. Place on a lightly
greased pan and pick with a fork. Repeat with the other balls.
Garnish as desired. Bake in a regular oven at 180°C.
DINNER ROLLS
Water: 1 1/2 cups
Butter: 3 cups
Egg: 1 beaten egg
(+ 1 egg beaten to brush the eggs.)
White flour: 3 cups
Dry milk: 2 Tbsp.
Sugar: 2 Tbsp.
Salt: 1 1/2 Tsp.
Yeast: 2 1/2 Tsp.
Set the breadmaker at STANDARD operation. Remove the dough
at the beeps. Divide the dough into 12 balls, place on a lightly
greased pan. Let rise for 40 minutes. Brush each ball with beaten
egg. Bake in pre-heat oven, at 180°C for 15 minutes or until
golden brown.
TROUBLE SHOOTING
Below you will find typical examples for failed bread baking.
The bread collapses!
- Perhaps the dough mixture was too liquid. Reduce water
quantity by 1/8 cup. If you use tinned fruit or vegetables,
drain them thoroughly.
- Following the baking process, remove the bread immediately
from the dough container because otherwise the bread will
soak up much of the moisture released during the cooling
down process.
- Try another fine type of flour.
The core of the bread is too moist!
- This problem can often be traced back to the flour type used,
for instance, too heavy flour types such as rye, bran and
wholemeal. Switch off the breadmaker after the initial rising
phase and restart the baking process. The additional
kneading and rising phase will pump additional air into the
dough.
- Due to the additional input of tinned fruit, yoghurt or apple
puree, the dough contains too much fluid. Reduce the other
fluids such as water.
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XBM938IM REV 05/08/03 13:37 Side 28