Team kalorik TKG BBA 1 Mode D'emploi page 38

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1 ½teaspoon of quick-rise yeast
Note: you may add 1 ½ tablespoon of gluten to the ingredients to improve the height and
texture of this bread.
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/STOP key.
7. Using oven mitts, remove the bread after the baking time is elapsed.
8. Let it cool down on a wire rack at least one hour before slicing it.
FRENCH BREAD
Programme: 3 (FRENCH) – Crust colour: light/medium/dark – Weight: 550g/1200g/1400g
Traditionally, French bread has a crispier crust and lighter inside texture than basic breads.
Ingredients:
550g
190 ml of water
1 tablespoon of oil
1 teaspoon of salt
1 tablespoon of sugar
2 ¼ cups of all-purpose flour or
bread flour
1 teaspoon 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/STOP 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.
QUICK BREAD
Programme: 4 (QUICK) – Crust colour: light/medium/dark – Weight: 550g/1200g/1400g
Use this setting for quick bread making. However, the bread will be denser and not as tall. This
setting can be used for light, medium and dark breads and farmer breads. This programme
cannot be used for whole-wheat breads.
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.
bread flour
3 1/3 cups of wholewheat flour
2 teaspoons of quick-rise yeast
1200g
390 ml of water
3 tablespoons of oil
1 ½ teaspoon of salt
1 ½ tablespoon of sugar
4 2/3 cups of all-purpose flour
or bread flour
1 ¾ teaspoon of quick-rise
yeast
38
Assembly page 38/132
flour or bread flour
3 1/3 cups of wholewheat
flour
2 teaspoons of quick-rise
yeast
1400g
450 ml of water
4 tablespoons of oil
2 teaspoons of salt
2 ½ tablespoons of sugar
5 ½ cups of all-purpose
flour or bread flour
1 ¾ teaspoon of quick-rise
yeast
TKG BBA 1 – 071212