Westfalia 86 60 55 Mode D'emploi page 36


When measuring the ingredients always use the
measuring cup and measuring spoon. Level off the
ingredients with the back of a knife or spatula to make
sure the measurement is exact.

The small side of the measuring spoon is to measure
one teaspoon and the other side is to measure one
tablespoon.

Only use granulated sugar, not powdered sugar.

Always observe the correct order of the ingredients.
Basic Bread
340 ml water
1 small measuring spoon salt
3 large measuring spoons white sugar
2 large measuring spoons vegetable oil
3¾ measuring cups bread flour
2½ large measuring spoons dried low-fat milk
2 small measuring spoons flour improver
1¼ small measuring spoons dried yeast
Settings: 1. Basis (standard baking programme), Loaf Size: 1000 g, Crust:
Hell (Light) or Dunkel (Dark) according to taste
French Bread
340 ml water
1½ small measuring spoons salt
2½ large measuring spoons white sugar
1¼ Iarge measuring spoons vegetable oil
3¾ measuring cups bread flour
2½ large measuring spoons dried low-fat milk
2 small measuring spoons flour improver
1¼ small measuring spoons dried yeast
Settings: 2. Französisches Brot (French Bread), Loaf Size: 1000 g, Crust:
Hell or Dunkel
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Recipes
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