SEVERIN BM-3986 Mode D'emploi page 28

to prevent the dough rising over the edge of the baking-tin and to ensure that the dough is
properly and thoroughly kneaded, do not exceed these limits.
All ingredients should have normal room temperature.
Sugar assists the yeast as a rising agent, and tends to let the crust become darker and thicker.
Salt gives a firmer texture to the dough and slows the rising process down.
When adding additional ingredients of liquid nature to a recipe, make sure that the quantity
of liquid given in the recipe is reduced accordingly. This applies e.g. when eggs, fresh cheese
or yoghurt are used.
For all those programmes, where the bread weight cannot be adjusted, either quantity in the
recipes may be used.
The information in the recipes (e.g. 750g and 1000g) refers to the approximate weight of the
finished loaf.
The baking results depend on several factors such as air pressure, humidity, hardness of
water, room temperature or the temperature of the ingredients. If a recipe does not turn out
to your taste right away, we recommend modifying the suggested recipes accordingly, as
described in the section 'Typical problems and questions'.
Special information for allergic people
With this bread-maker you may also use flour mixtures specifically formulated for people
allergic to grain. The loaves will turn out relatively firm even when higher quantities of yeast
or baking powder are used.
However, in this case only the STANDARD and QUICK programmes should be used, in
each case choosing the darker browning setting. With the STANDARD programme, the loaf
turns out to have a stronger crust, while the QUICK programme results in a weaker crust.
With gluten-free flour types, pre-programming is not recommended. Always start the
programme immediately after the ingredients have been put in.
If you observe flour residue on the walls of the baking-tin, open the lid during the kneading
phase, and use a rubber scraper to move the flour back into the dough so that it can be
properly processed. Close the lid afterwards.
When using yeast, the kneading hooks should be removed after the final kneading phase.
Sprinkle some flour on your fingers before taking out the hooks. Removing the kneading
hooks is necessary to prevent air pockets building up inside the loaf, as the dough rises only
a little. Add a few drops of oil onto the dough afterwards and spread it evenly over the
dough surfaces, using a dough scraper or your fingers. This will help to prevent deep cracks
which might otherwise be caused by the high baking temperatures. Close the lid afterwards.
White bread/French bread
Ingredients:
750g 1000g
1 1 / tsp.
1
2
390 600 g
2 3 tbs.
1 / 2 / tsp.
1 1
2 4
1 1 / 2 1 / tbs.
2 4
140 220 ml
120 180 ml
Programme:
Browning:
Ingredients
dry yeast
wheat flour type 405
sugar
salt
butter
milk
water
WHITE BREAD/FRENCH BREAD
MEDIUM
Onion bread
Ingredients:
860g 1180g
/ 1 pack
3
4
540 760 g
50 75 g
1 1 tsp.
1 1 1 / tsp.
2
350 500 ml
Programme:
28
Ingredients
dry yeast
wheat flour type 1050
fried onions
sugar
salt
water
QUICK