Team BBA 7 Mode D'emploi page 39

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SWEET BREAD
Programme: 5 (Brioché)– Crust colour: light/medium/dark (clair/moyen/foncé) – Weight: 675gr
Duration: Light crust: 3:19
Medium crust: 3:22
Dark crust: 3:26
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:
1/3 cup of milk
1/3 cup of water
2 eggs
6 tbs of butter or margarine
½ tsp of salt
2 ¾ cups of all-purpose flour or bread flour
1/3 cup of sugar
1 ½ 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 900gr.
Duration for 900gr:
Light crust: 3:21
Medium crust: 3:25
Dark crust: 3:29
RAISIN BREAD
Programme: 5 (Brioché) – Crust colour: medium (moyen) – Weight: 675gr
Duration: Medium crust: 3:22
Ingredients:
1 cup + 2 tbs of water
1tsp of salt
2 tbs of butter or margarine
3 cups of all-purpose flour or bread flour
2 tbs of powdered milk
3 tbs of granulated sugar
1 ½ tsp of cinnamon
½ tsp of nutmeg
2 tsp 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.
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Assembly page 39/144
TEAM BBA 7 – 060329