25
RECIPES
For each recipe, add the ingredients in the exact order indicated. Depending on the recipe
chosen and the corresponding programme, you can take a look at the summary table of pre-
paration times (page 160-161) and follow the breakdown for the various cycles.
tsp = teaspoon - tbsp = tablespoon
PROGRAMME 1
BASIC WHITE BREAD
750 g 1000 g
Sunflower oil 1 tbsp 1.5 tbsp
Water 245 ml 300 ml
Salt 1 tsp 1.5 tsp
Sugar 3 tsp 1 tbsp
Powdered milk 1 tbsp 2 tbsp
White bread flour 455 g 550 g
Yeast* 1 tsp 1.5 tsp
MILK LOAF
750 g 1000 g
Butter, softened,
diced 50 g 60 g
Salt 1.5 tsp 2 tsp
Sugar 2 tbsp 2.5 tbsp
Liquid milk 260 ml 310 ml
White bread flour 400 g 470 g
Yeast* 1 tsp 1.5 tsp
PROGRAMME 2
FRENCH BREAD
750 g 1000 g
Water 270 ml 360 ml
Salt 1.5 tsp 2 tsp
White bread flour 460 g 620 g
Yeast* 1.5 tsp 2 tsp
PAIN DE CAMPAGNE
750 g 1000 g
Water 270 ml 360 ml
Salt 1.5 tsp 2 tsp
White bread flour 370 g 500 g
Rye flour 90 g 120 g
Yeast* 1.5 tsp 2 tsp
PROGRAMME 3
WHOLEMEAL LOAF
750 g 1000 g
Sunflower oil 2 tsp 1 tbsp
Water 270 ml 360 ml
Salt 1.5 tsp 2 tsp
Sugar 2 tsp 1 tbsp
Flour 225 g 300 g
Wholemeal flour 225 g 300 g
Yeast* 1 tsp 1.5 tsp
PEASANT BREAD
750 g 1000 g
Sunflower oil 2 tsp 1 tbsp
Water 270 ml 360 ml
Salt 1.5 tsp 2 tsp
Sugar 2 tsp 1 tbsp
Flour 230 g 300 g
Rye flour 110 g 150 g
Wholemeal flour 110 g 150 g
Yeast* 1 tsp 1.5 tsp
PROGRAMME 4
BRIOCHE
750 g 1000 g
Eggs 2 3
Butter 150 g 175 g
Liquid milk 60 ml 70 ml
Salt 1 tsp 1.5 tsp
Sugar 3 tbsp 4 tbsp
White bread flour, 360 g 440 g
Yeast* 2 tsp 2.5 tsp
Optional: 1 teaspoon orange blossom water.
KUGELHOPF
750 g 1000 g
Eggs 2 3
Butter 140 g 160 g
Liquid milk 80 ml 100 ml
Salt 1/2 tsp 1 tsp
Sugar 4 tbsp 5 tbsp
White bread flour 350 g 420 g
Yeast* 2 tsp 2.5 tsp
Raisins 100 g 150 g
Optional: soak the raisins in a light syrup.
Optional: place whole almonds on the top of the dough
at the end of the last kneading cycle.
* Flaked dried type.
In UK use ”Easy Bake” or “Fast Action” yeast.
MLX-OW3022-NC00020774_MLX-OW3022-NC00020774 21/12/10 15:52 Page25
