Recipes - Unold Backmeister 68511 Mode D'emploi

RECIPES FROM THE UNOLD BREADMAKER KITCHEN
General
All recipes are based on products available on the German market, in particular on German flour types. You will find a short description of the used
flour types on page 44 . The recipes for ready-to-bake mixtures and the recipes for persons suffering from an allergy are not completely included,
as these recipes are based on special products available on the German market. The manufacturer cannot assume any guarantee for unknown
products which are sold in other coun tries. Therefore you should take your usual recipes and modify them with regard to the maximum quan tities.
You may also use ready-to-bake mixtures for bread. Please follow the instructions on the products. All recipes are prepared with dry yeast. When
using fresh yeast you should not use the time delay function.
ImPORTANT INFORmATION FOR USE OF THE DOUBLE mOULD:
When using the double mould, you should always prepare 2 small breads at a time, either two breads with the same recipe or two bread with dif-
ferent recipes, but using one programme. For this reason, you find the quantities for one small bread as well as for two small breads. You should
never prepare only one small bread, as the mould itself as well as the machine can be damaged by the uneven heat distribution, if only one side
of the double mould is filled.
CLASSICAL BREAD RECIPES
Classic Whitebread
Ingredients for a bread weight of
Water
Salt
Sugar
Semolina
Flour type 550
Yeas
Program: SCHNELL (Rapid) + VOLLKORN (wholemeal)
Country bread
Ingredients for a bread weight of
Milk
Margarine/butter
Salt
Sugar
Flour 1050
Dry yeast
Program: BASIS
French white bread
Ingredients for a bread weight of
Water
Salt
Vegetable oil
Flour type 405
Wheat flour
Sugar
Dry yeast
Program: SCHNELL (Rapid)
Italian white bread - Ciabatta
Ingredients for a bread weight of
Water
Salt
Vegetable oil
Sugar
Flour type 550
Corn semolina
Dry yeast
Program: SCHNELL (Rapid)
Buttermilk bread
Ingredients for a bread weight of
Butter milk
Salt
Sugar
Flour type 1050
Dry yeast
Program: BASIS
Double mould
Size I
400 g 2 x 400 g
175 ml 350 ml
¾ tsp 1 ¼ tsp
¾ tsp 1 ¼ tsp
100 g 200 g
175 g 350 g
½ sachet 1 sachet
Double mould
Size I
450g 2 x 450 g
160 ml 320 ml
15 g 30 g
¾ tsp 1 ½ tsp
¾ tsp 1 ½ tsp
300 g 600 g
½ sachet 1 sachet
Double mould
Size I
400 g 2 x 400g
250 ml 500 ml
¾ tsp 1 ½ tsp
½ tblsp 1 ½ tblsp
250 g 500 g
50 g 100 g
¾ tsp 1 ½ tsp
½ sachet 1 sachet
Double mould
Size I
400 g 2 x 400 g
250 ml 570 ml
½ tsp 1 tsp
½ tblsp 1 tblsp
½ tsp 1 tsp
250 g 500 g
50 g 100 g
½ sachet 1 sachet
Double mould
Size I
500 g 2 x 500 g
225 ml 450 ml
½ tsp 1 tsp
½ tsp 1 tsp
300 g 600 g
½ sachet 1 sachet
Large mould
Size I
1080 g
500 ml 700 ml
1 ½ tsp 2 tsp
1 ½ tsp 2 tsp
200 g 300 g
500g 700 g
1 sachet 1½ sachet
Large mould
Size I
950 g
350 ml 550 ml
30 g 50 g
1 ½ tsp 2 tsp
1 ½ tsp 2 tsp
650 g 1000 g
1 sachet 1 ½ sachet
Large mould
Size I
1280 g
550 ml 750 ml
1 ½ tsp 2 tsp
1 ½ tsp 2 tblsp
700 g 1050 g
100 g 150 g
1 ½ tsp 2 tsp
1 sachet 1½ sachet
Large mould
Size I
1300 g
570 ml 750 ml
1 ½ tsp 2 tsp
1 ½ tblsp 2 tblsp
1 ½ tsp 2 tsp
650 g 950 g
150 g 200 g
1 sachet 1 ½ sachet
Large mould
Size I Size II
1150 g 1750 g
550 ml 750 ml
1 ½ tsp 2 tsp
1 ½ tsp 2 tsp
760 g 1000 g
1 sachet 1 ½ sachet
Size II
1580 g
Size II
1500 g
Size II
1750 g
Size II
1820 g
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