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PROGRAMME DESCRIPTION AND RECIPE SUGGESTIONS
STANDARD WHITE BREAD
Programme: 1 (Standard)– Crust colour: light/medium/dark (clair/moyen/foncé) – Weight:
900gr
Duration: Light crust: 2:38
Medium crust: 2:50
Dark crust: 3:05
This setting is used for breads, which primarily use white flour; though some recipes may include
small amounts of whole-wheat flour as well. This setting has the minimum number of rising
cycles and the shortest overall baking time. Therefore, loaves will be slightly denser than French
or sweet breads.
Ingredients:
1 cup of water
2 tbs of butter or margarine
1 ½ tsp of salt
2 tbs of sugar
1 tbs of powdered milk
3 cups of all-purpose flour or bread flour
1 ¼ tsp 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 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.
This programme also allows making a loaf of 675gr.
Duration for 675gr:
Light crust: 2:35
Medium crust: 2:45
Dark crust: 3:00
WHOLE-WHEAT BREAD (Blé complet)
Programme: 2 (Blé complet) – Crust colour: light/medium/dark (clair/moyen/foncé) – Weight:
900gr
Duration: Light crust: 4:23
Medium crust: 4:30
Dark crust: 4:39
This setting is used for recipes with significant amounts of whole-wheat or rye flour, oats, or bran.
The cycle begins with a delay of 30 minutes during which time the flour or grain soaks in the
liquid ingredients. Soaking causes the flour or grain to soften and helps the ingredients to
combine well. The appliance will thus be active only 30 minutes after you have selected this
programme.This setting also has an extra rise cycle to allow heavy wheat/grains to expand.
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.
36
Assembly page 36/144
TEAM BBA 7 – 060329
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