16
(2) FRENCH
Method
1. Pour all the liquids into the pan and cover with the flour. All the other ingredients should be placed sepa-
rately at the corners and the yeast should be placed in a small dip in the centre of the flour.
2. Place the pan in the appliance and close the lid.
3. Press the MENU button until you reach programme (2) FRENCH.
4. Select the CRUST COLOUR and WEIGHT of the bread then press .
French bread
Water
Oil
Flour
Salt
Sugar
Active dry yeast
500g
230ml
1 tablespoons
360g
1 teaspoon
1 tablespoons
1 teaspoon
700g
290ml
1
1
/
2
tablespoons
520g
1 teaspoon
1 tablespoons
1
1
/
2
teaspoon
1000g
350ml
2 tablespoons
680g
2 tablespoons
tablespoons
1
3
/
4
teaspoon
French bread
Water
Oil
Flour
Yogurt
Lemon juice
Salt
Sugar
Active dry yeast
500g
170ml
1 tablespoons
380g
75g
1 teaspoon
1 teaspoon
1 tablespoons
1 teaspoon
700g
220ml
1 tablespoons
540g
100g
2 tablespoons
1 teaspoon
1 tablespoons
1
1
/
2
teaspoon
1000g
270ml
2 tablespoons
700g
125g
1 tablespoons
1
1
/
2
tablespoons
2 tablespoons
2 teaspoon
(3) WHOLEMEAL
Wholemeal bread method
1. Pour all the liquids into the pan and cover with the flour. All the other ingredients should be placed sepa-
rately at the corners and the yeast should be placed in a small dip in the centre of the flour.
2. Place the pan in the appliance and close the lid.
3. Press the MENU button until you reach programme (3) WHOLEMEAL.
4. Select the CRUST COLOUR and WEIGHT of the bread then press .
At the beginning of all WHOLEMEAL cycles, the ingredients are preheated for 30 minutes.
During this phase, the paddle does not move.
Wholemeal bread 500g 750g 1000g
Water 220ml 320ml 420ml
Oil 1 tablespoons 1
1
/
2
tablespoons 2 tablespoons
Wholemeal flour 380g 540g 700g
Salt 1 teaspoon 1
1
/
2
teaspoon 2 tablespoons
Brown sugar 1 tablespoons 1
1
/
2
tablespoons 2 tablespoons
Active dry yeast 1 teaspoon 1
1
/
2
teaspoon 1
1
/
2
teaspoon
