UFESA PN5000 Mode D'emploi page 26

NUT AND RAISIN BREAD
(bread weight approx. 900 g)
Ingredients
Water or milk 350 ml
Margarine or
butter 1 ½ tablespoon
Salt 1 teaspoon
Sugar 2 tablespoons
Flour type 500 540 g
Dry yeast 1 teaspoon
Raisins 100 g
Crushed nuts 3 tablespoons
Program: básico
ONION BREAD
(bread weight approx. 900 g)
Ingredients
Water or milk 250 ml
Margarine or
butter 1 tablespoon
Salt 1 teaspoon
Sugar 2 tablespoons
Large, chopped
onion 1
Flour type 550 540 g
Dry yeast 1 teaspoon
Program: básico
Bake this bread immediately.
ROSEMARY AND GARLIC FOCACCIA
BREAD
Ingredients
Water 200 ml
Olive oil 1 tablespoon
Fresh, chopped
rosemary 2 tablespoons
Garlic, peeled and
crushed 3 cloves
Flour type 500 350 g
Salt 1 teaspoon
Dry yeast ½ teaspoon
Program: masa
ORANGE JAM
Ingredients
Oranges 400 g
Lemons 100 g
2:1 jellifying sugar 250 g
Program marmelada
SUNFLOWER BREAD
(bread weight approx. 900 g)
Ingredients
Water 350 ml
Butter 1 tablespoon
Flour type 550 540 g
Sunflower seeds 5 tablespoons
Salt 1 teaspoon
Sugar 1 tablespoon
Dry yeast 1 teaspoon
Program: básico
Tip: Sunflower seeds can be replaced with
pumpkin seeds. Toast the seeds in a frying
pan to give them a more intense flavor.
WHOLE WHEAT BREAD
(bread weight approx. 900 g)
Ingredients
Water or milk 300 ml
Margarine or
butter 1½ tablespoon
Eggs 1
Salt 1 teaspoon
Sugar 2 teaspoons
Flour type 550 360 g
Whole wheat flour 180 g
Dry yeast 1 teaspoon
Program: integral
NOTE: While using the "delay time"
program, add more water instead of eggs.
FRENCH BAUGETTES
(bread weight approx. 900 g)
Ingredients
Water 300 ml
Honey 1 tablespoon
Salt 1 teaspoon
Sugar 1 teaspoon
Flour type 550 540 g
Dry yeast 1 teaspoon
Program: baguette
After kneading split the prepared dough
into 2-4 pieces. Form long loaves, and
place them in molds. Make the diagonal
incises on the dough and place it in bread
maker.
STRAWBERRY JAM
Ingredients
Strawberries,
washed and stalks
removed 450 g
Jellifying sugar 450 g
Program marmelada
7 GRAIN CEREAL BREAD
(bread weight approx. 700 g)
Ingredients
Water or milk 300 ml
Margarine or
butter 1 ½ tablespoon
Salt 1 teaspoon
Sugar 2 ½ tablespoon
Flour type 550 240 g
Whole wheat flour 240 g
7-grain flakes 60 g
Dry yeast 1 teaspoon
Program: integral
When using whole grains, soak them first.
CHOCOLATE AND NUT BREAD
(bread weight approx. 700 g)
Ingredients
Water 275 ml
Chocolate-nut
spread 90 ml
Salt 1½ teaspoons
Caster sugar 1½ teaspoons
Flour type 500 300 g
Plain flour 150 g
Dry yeast 1 teaspoon
Program: francés
PIZZA DOUGH
(ingredients for 3 pizzas)
Ingredients
Water 300 ml
Salt ¾ teaspoon
Olive oil 1 tablespoon
Flour type 500 450 g
Sugar 2 teaspoons
Dry yeast 1 teaspoon
Program: masa
After the kneading process, spread the
dough, form a round shape and leave to
rest for 10 minutes. Spread the sauce and
add the desired filling. Bake in the oven for
20 minutes.
RASPBERRY JAM
Ingredients
Fresh raspberries,
washed 450g
Jellifying sugar 450g
Program marmelada