ARIETE Pane Express Top metal Mode D'emploi page 34

EN
MILK BREAD WITH PESTO SAUCE
Milk 460 ml.
Softened butter 100 gr.
Flour type "0" 600 gr.
Salt 2 teaspoons
1 sachet dry brewer's yeast (*) or 25 g fresh
brewer's yeast.
Add at signal stage:
pesto sauce 2 tablespoons,
a bunch of basil,
a bunch of marjoram,
2 cloves of garlic,
diced parmesan cheese 50 gr.
PROGRAM 1
BROWNING 3
LOAF: 900 gr.
2. FRENCH - (3h 32)
WHITE BREAD
Water 300 ml.
Salt 1 teaspoon
Sugar 1 tablespoon
Flour type "0" 535 gr.
1 sachet dry brewer's yeast (*) or 25 g fresh
brewer's yeast.
PROGRAM 2
BROWNING 2
LOAF: 700 gr.
(*) See table of comparisons for yeast amount (dry or fresh (in g/sachets/teaspoons) under
the heading Yeast in the INGREDIENTS section.
BRIOCHE BREAD
1.5 tablespoons milk
Eggs 4
Butter 160 gr.
Flour 325 gr.
Sugar 5 tablespoons
Salt 1 teaspoon
1 sachet dry brewer's yeast (*) or 25 g fresh
brewer's yeast.
PROGRAM 1
BROWNING 1
LOAF: 900 gr.
3. WHOLEMEAL - (3h 46)
WHOLEMEAL BREAD
Water 280 ml.
Salt 1 teaspoon
Butter 25 gr.
White flour type "0" 220 gr.
Wholemeal flour 220 gr.
Brown sugar 3 teaspoons
Powdered milk 1 tablespoon
3/4 sachet dry brewer's yeast (*) allowed or 21 g
fresh brewer's yeast
PROGRAM 3
BROWNING 2
LOAF: 700 gr.
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