37
Classic Bread Recipes
Level I Level II
White Bread
Bread weight approx. 740 g 1080 g
Water 350 ml 500 ml
Salt 1 tsp 1
1
/2
tsp
Sugar 1 tsp 1
1
/
2 tsp
Durum wheat semolina 150 g 200 g
550 type flour 350 g 500 g
Yeast
3
/4
packet 1 packet
Program: WHITE BREAD
Nut & Raisin Bread
Tip: Add the raisins and nuts after the acoustic signal
during the second kneading phase.
Bread weight approx. 900 g 1180 g
Water or milk 275 ml 350 ml
Margarine or butter 30 g 40 g
Salt
1
/2 tsp
3
/4 tsp
Sugar 1 tbsp 2 tbsp
405 type flour 500 g 650 g
Dry yeast
3
/4 packet 1 packet
Raisins 75g 100 g
Crushed walnuts 40g 60g
Program: RAPID or SWEETBREAD
Attention: When using the SWEETBREAD program the
bread is lighter. Use the Level I doses, otherwise the volu-
me is too large.
Poppy Seed Bread
Tip: Before the last rising open the lid briefly and coat the
dough with some water and then spread the poppy seeds.
Press the seeds delicately with your hand.
Bread weight approx. 850 g 1380 g
Water 375 ml 570 ml
550 type flour 500 g 670 g
Corn semolina 75 g 130 g
Sugar 1 tsp 1
1
/2 tsp
Salt 1 tsp 1
1
/2 tsp
Whole or milled poppy seeds 50 g 75 g
Butter 15 g 20g
Grated nutmeg 1 pinch 2 pinches
Grated Parmesan cheese 1 tbsp 1
1
/2 tbsp
Dry yeast
3
/4
packet 1 packet
Program: RAPID or SWEETBREAD
Attention: When using the SWEETBREAD program the
bread is lighter. Use the Level I doses, otherwise the volu-
me is too large.
Coarse White Bread
Bread weight approx. 750 g 950 g
Milk 275 ml 350 ml
Margarine or butter 25 g 30 g
Salt 1 tsp 1
1
/2 tsp
Sugar 1 tsp 1
1
/2 tsp
1050 type flour 500 g 650 g
Dry yeast
3
/4 packet 1 packet
Program: NORMAL
Level I Level II
French White Bread
Bread weight approx. 860 g 1280 g
Water 375 ml 550 ml
Salt 1 tsp 1
1
/2
tsp
Vegetable oil 1 tbsp 1
1
/
2 tsp
405 type flour 525 g 700 g
Durum wheat flour 75 g 100 g
Sugar 1 tsp 1
1
/2
tsp
Dry yeast
3
/4
packet 1 packet
Program: RAPID
Italian White Bread
Bread weight approx. 900 g 1300 g
Water 375 ml 570 ml
Salt 1 tsp 1
1
/2 tsp
Vegetable oil 1 tbsp 1
1
/2 tbsp
Sugar 1 tsp 1
1
/2 tsp
550 type flour 475 g 650 g
Corn semolina 100 g 150 g
Dry yeast
3
/
4 packet 1 packet
Program: SANDWICH
Oat Bread
Bread weight approx. 800 g 1200 g
Water 350 ml 500 ml
Margarine or butter 25 g 30 g
Salt 1 tsp 1
1
/2 tsp
Brown Sugar 1 tsp 1
1
/2 tsp
Rolled oats – “Tender Flakes” 150 g 200 g
1050 type flour 375 g 550 g
Dry yeast
3
/4 packet 1 packet
Program: NORMAL
Buttermilk Bread
Bread weight approx. 860 g 1150 g
Buttermilk 375 ml 550 ml
Salt 1 tsp 1
1
/
2
tsp
Sugar 1 tsp 1
1
/
2 tsp
1050 type flour 500 g 760 g
Dry yeast
3
/4 packet 1 packet
Program: WHITE BREAD
Sweetbread
Bread weight approx. 750 g 1180 g
Fresh milk 275 ml 400 ml
Margarine or butter 25 g 35 g
Eggs 2 4
Salt 1 tsp 1
1
/2 tsp
Honey 2 tbsp 3 tbsp
550 type flour 500 g 700 g
Dry yeast
3
/4 packet 1 packet
Program: RAPID OR SWEETBREAD
Attention: When using the SWEETBREAD program the
bread is lighter. Use the Level I doses, otherwise the volu-
me is too large.
43359-05-CB 556 Brotbaecker-GB2 16.06.2003 12:49 Uhr Seite 37
