Team BBA 8 Mode D'emploi page 38

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SWEET BREAD
Programme: 5 (Brioché)– Crust colour: light/medium/dark (clair/moyen/foncé) – Weight:
675gr/900gr
Duration: 675gr: 2:50
900gr: 2:55
Use this setting for recipes that use fruit juice, additional sugar, or sweet ingredients such as
coconut flakes, raisins, dried fruit or chocolate. Baking temperature is reduced to prevent
burning and the extra rise cycle gives the loaves a light, airy texture.
Ingredients:
675gr
1 ¼ cup of milk
1 ½ tablespoon of butter or margarine
1 egg
1teaspoon of salt
1 ½ tablespoon of honey
3 tablespoons of sugar
3 cups of all-purpose flour or bread flour
1 teaspoon of quick-rise yeast
1. Measure the ingredients accurately and add to the baking tin in the order listed above
(liquid ingredients first).
2. Insert the baking tin in the bread maker. Close the lid.
3. Select the desired programme.
4. Select the desired crust colour.
5. Select the loaf size.
6. Press the START/STOP key.
7. Using oven mitts, remove the bread after the baking time has elapsed.
8. Let it cool down on a wire rack at least one hour before slicing it.
CINNAMON AND RAISIN BREAD
Programme: 5 (Brioché) – Crust colour: light/medium/dark (clair/moyen/foncé – Weight:
675gr/900gr
Duration: 675gr: 2:50
900gr: 2:55
Ingredients:
675gr
1 cup + 1 tablespoon of water
2 tablespoons of oil
¾ teaspoon of cinnamon
1 tablespoon of dark brown sugar
60gr of raisins
60gr of nuts
1 ½ teaspoon of salt
2 ¼ cups of all-purpose flour or bread flour
1 teaspoon of quick-rise yeast
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don't change the page numbering. Keep the
language integrity.
900gr
1 ½ cup of milk
2 tablespoons of butter or margarine
2 eggs
1 teaspoon of salt
2 tablespoons of honey
4 tablespoons of sugar
3 ½ cups of all-purpose flour or bread flour
1 ¼ teaspoon of quick-rise yeast
900gr
1 1/3 cup of water
3 tablespoons of oil
1 teaspoon of cinnamon
1 1/3 tablespoon of dark brown sugar
80gr of raisins
80gr of nuts
2 teaspoons of salt
2 ¼ cups of all-purpose flour or bread flour
1 ¼ teaspoon of quick-rise yeast
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Assembly page 38/140
TEAM BBA 8 – 070420