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AVEVE Recipes
[1 Basic]
[2 Basic Rapid]
WHITE BREAD
Select menu '1' or '2'
teaspoons of dry yeast
3 4
(teaspoons for BAKE RAPID option)
(1
teaspoons of sugar
1
AVEVE 'Surfina' flour
400 g
water
250 mL
tablespoons of butter
1
teaspoons of salt
1
NOTE
In that case the bread will not rise as much and will be less soft.
[4 Rustic Artisan]
BACON AND CHEESE
Select menu '4'
teaspoons of dry yeast
3
(teaspoons for BAKE RAPID option)
(1
teaspoons of sugar
1
AVEVE 'Surfina' flour
400 g
water
250 mL
tablespoons of butter
1
teaspoons of salt
1
addition (place in raisin nut dispenser):
cooked bacon
50 g
additional cheese (cut into 1 cm cubes)
50 g
[5 Whole wheat]
[6 Whole wheat Rapid]
WHOLE WHEAT BREAD
Select menu '5' or '6'
teaspoons of dry yeast
1
(teaspoons for BAKE RAPID option)
(1
300 g
AVEVE fine whole wheat flour
AVEVE 'Frans krokant' flour
100 g
teaspoons of sugar
1
tablespoons of butter
1
teaspoons of salt
1
water
250 mL
NOTE
In that case the bread will not rise as much and will be less soft. This program is
more suitable for semi-whole wheat bread.
A little white flour is always added in the recipe described above. If you don't want to
do that, substitute the white flour with whole wheat flour, but the bread will be smaller
and denser. If you add more white flour, use a little less water (since whole wheat
flour absorbs more water than white flour).
[9 French]
FRENCH ROLLS
Select menu '9'
teaspoon of dry yeast
1
AVEVE 'Frans krokant' flour
400 g
water
260 mL
teaspoon of salt
1
tablespoon of butter
1
NOTE
For this program you cannot select the size or crust.
This recipe gives very light bread which rises well and does not keep for long.
M
L
XL
1
1
1 4
)
(1
)
(2)
1 2
3 4
2
2
500 g
600 g
320 mL
380 mL
1
1
1 2
1
2
1
2
M
L
XL
1
1
1
4
4
)
(1
)
(2)
1
3
2
4
2
2
500 g
600 g
320 mL
380 mL
1
1
1
2
1
2
1 2
65 g
75 g
60 g
75 g
M
L
XL
1
1
1
1
4
2
1 2
)
(1
3 4
)
(2)
400 g
450 g
100 g
150 g
2
2
1
2
1
2
320 mL
380 mL
* These recipes are basically for customers in Belgium.
For further information, contact AVEVE on 0800/0229210.
[10 Rustic Sourdough]
Stage 1 Sourdough starter
Menu '27': Turn to P. GB18 and P. GB36 for the sourdough starter recipe.
Stage 2 : Menu '10'
AVEVE 'Surfina' flour
400 g
teaspoons of salt
1
teaspoon of dry yeast
3
water
150 mL
[11 Italian]
ITALIAN BREAD
Select menu '11'
teaspoon of dry yeast
3
AVEVE 'Frans krokant' flour
400 g
water
240 mL
teaspoons of salt
1
tablespoons of olive oil
1
NOTE
For this program you cannot select the size or crust.
This recipe gives very light bread which rises well and does not keep for long.
[12 Sandwich]
BASIC SANDWICH
Select menu '12'
teaspoon of dry yeast
3
teaspoon of sugar
1
AVEVE 'Surfina' flour
400 g
water
250 mL
tablespoon of butter
1
teaspoon of salt
1
NOTE
For this program you cannot select the size or crust.
This recipe gives soft (quite moist) bread with a brown crust, ideal for making toast.
[17 Rustic Scone]
Select menu '17'
AVEVE 'Surfina' flour
360 g
butter (cut into 1 cm cubes)
60 g
eggs
2
milk
160 g (mixture of eggs and milk)
yogurt
60 g
teaspoon of salt
1
sugar
40 g
baking powder
10 g
4
4
1
2
1 2
4
2
GB35
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