Bedienungsanleitung Clatronic BBA 3505 (Seite 53 von 66) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch)

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• Liquids/our: The dough ought to be soft (not too soft) and easy to

knead without becoming stringy. A ball can be obtained by kneading

it lightly. This is not the case with heavy dough like rye wholewheat

or cereal bread. Check the dough ve minutes after the rst knead-

ing. If it is too moist, add some our until the dough has reached the

right consistency. If the dough is too dry add a spoonful of water at a

time during the kneading.

• Replacing liquids: When using ingredients containing liquids in a

recipe (e.g. curd cheese, yogurt, etc.) the required amount of liquid

must be reduced. When using eggs beat them in the measuring

beaker and ll it up with the other required liquids to the envisaged

amount.

If you are living in a place located at a high altitude (more than 750 m

above sea level) the dough rises faster. The yeast can be reduced in

these cases by ¼ to ½ teaspoon to proportionally reduce its rising. The

same is true of places with particularly soft water.

3. Add and Measure Ingredients and Quantities

• Always put in rst the liquid and the yeast at the end. To avoid that

the yeast acts too fast (in particular when using the timing function),

contact between the yeast and the liquid must be avoided.

• When measuring use the same measuring units, that is to say use

either the measuring spoon supplied with the bread maker, or a

spoon used in your home when the recipes require doses measured

in tablespoons and teaspoons.

• The measures in grams must be weighed precisely.

• For the milliliter indications you can use the supplied measuring cup,

which has a graduated scale of 50 ml - 250 ml.

The abbreviations in the recipes mean:

tbs = level tablespoonful (or large measuring spoon)

tsp = level teaspoonful (or small measuring spoon)

g = grams

ml = milliliter

Packet = 7 g dry yeast for 500 g of our – corresponds

to 20 g of fresh yeast

• Fruit, nuts or cereal ingredients. If you want to add further ingredi-

ents, you may do so after the 10 buzzer sounds of the respective

programs. If you add the ingredients too early, they will be crushed

during the kneading.

4. Recipes for the Bread Maker

The following recipes are for various bread sizes. In some programs a

difference is made in weight. We recommend you to use Level I (ULTRA

SCHNELL I) for a bread loaf of approx. 750 g and Level II (ULTRA

SCHNELL II) for a bread loaf of approx. 1000 g.

CAUTION:

• Adjust the recipes to the appropriate weight.

• Ensure that the weight of the ingredients does not exceed 750g in

level I or 1000g in level II.

5. Bread Weights and Volumes

• In the following recipes you will nd exact indications regarding the

bread weight. You will see that the weight of pure white bread is less

than that of wholewheat bread. This depends on the fact that white

our rises more and hence limits need to be posed.

• Despite the precise weight indications there may be slight differ-

ences. The actual bread weight depends much on the humidity of

the room at the time of preparation.

• All breads with a substantial portion of wheat reach a large volume

and exceed the baking tin edge after the last rising in case of the

higher weight level. But the bread does not spill over. The part of the

bread outside the tin is more easily browned compared to the bread

in the tin.

• When the SCHNELL or ULTRA SCHNELL program is suggested for

SÜSSES BROT, you can use the ingredients in smaller quantities to

make lighter bread.

6. Baking Results

• The baking result depends on the on-site conditions (soft water -

high humidity - high altitude - consistency of the ingredients, etc.).

Therefore, the recipe indications are reference points, which can be

adjusted. If one recipe or another dose not work out straight the rst

time, do not be discouraged. Try to nd the cause and try it again by

varying the proportions.

• If the bread is too pale after baking, you can leave it to brown with

the baking program.

Classic Bread Recipes

Classic White Bread

Ingredients

Water or milk 300 ml

Margarine/butter 1 ½ tbs

Salt 1 tsp

Sugar 1 tbs

Flour type 550 540 g

Dry yeast 1 packet

Program “NORMAL”

Nut & Raisin Bread

Ingredients

Water or milk 350 ml

Margarine/butter 1 ½ tbs

Salt 1 tsp

Sugar 2 tbs

Flour type 405 540 g

Dry yeast 1 packet

Raisins 85 g

Crushed walnuts 3 tbs

Program “NORMAL”

Add raisins and nuts after the rst kneading (indicated by the 10 buzzer

sounds).

Wholewheat Bread

Ingredients

Water 300 ml

Margarine/butter 1 ½ tbs

Egg 1

Salt 1 tsp

Sugar 2 tsp

Flour type 1050 360 g

Wholewheat our 180 g

Dry yeast 1 packet

Program “VOLLKORN”

When using the timer function to delay the program start, add some

more water instead of using eggs.

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