RECIPES |
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STANDARD WHITE BREAD |
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Water: | 1 | 1/2 cups |
Butter: | 2 | Tbsp. |
White flour: | 3 cups | |
Dry milk: | 1 | Tbsp. |
Sugar: | 2 | Tsp. |
Salt: | 1 | 1/2 Tsp. |
Yeast: | 2 | 1/2 Tsp. |
Set the breadmaker at STANDARD or QUICK operation.
RYE BREAD |
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Water: | 1 cup | |
Butter: | 2 | 1/2 Tbsp. |
White flour: | 2 | 1/2 cups |
Rye flour: | 1/2 cups | |
Sugar: | 2 | Tbsp. |
Salt: | 1 | 1/2 Tsp. |
Yeast: | 3 | Tsp. |
Set the breadmaker at STANDARDor WHOLEMEAL operation.
FRENCH BREAD |
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Water: | 1 | 1/2 cups |
Butter: | 1 | 1/2 Tbsp. |
White flour: | 3 | 1/2 cups |
Dry milk: | 1 | Tbsp. |
Sugar: | 2 | Tbsp. |
Salt: | 1 | 1/2 Tsp. |
Yeast: | 2 | Tsp. |
Set the breadmaker at FRENCH operation.
HERB BREAD |
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Water: | 1 | 1/2 cups |
Olive oil: | 1 | 1/2 cups |
White flour: | 3 cups | |
Dry milk: | 2 | Tbsp. |
Sugar: | 2 | Tbsp. |
Salt: | 1 | 1/2 Tsp. |
Tarragon: | 1 | 1/2 Tsp. |
Basil: | 1 | 1/2 Tsp. |
Oregano: | 1 | 1/2 Tsp. |
Yeast: | 2 | 1/2 Tsp. |
Set the breadmaker at STANDARD operation.
RAISIN & NUT BREAD |
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Water: | 1 | 1/2 cups |
Butter: | 2 | Tbsp. |
White flour: | 3 cups | |
Dry milk: | 1 | 1/2 cups |
Sugar: | 2 | Tbsp. |
Salt: | 1 | 1/2 Tsp. |
Cinnamon: | 1 | 1/2 Tsp. |
Yeast: | 2 | 1/2 Tsp |
Raisins: | 1/2 cup | |
Nuts: | 1/2 cup | |
Add nuts and raisins at the first set of beeps. Set the breadmaker at STANDARD or FRENCH operation.
BANANA BREAD |
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Water: | 1 cup | |
Butter: | 2 | Tbsp. |
Vanilla: | 1/2 Tsp. | |
Banana: | 1/2 cup, mashed | |
White flour: | 2 | 1/2 cups |
1/2 cup | ||
Dry milk: | 2 | Tbsp. |
Honey: | 3 | Tbsp. |
Salt: | 1 | 1/2 Tsp. |
Yeast: | 2 | 1/2 Tsp. |
Nuts: | 1/2 cup | |
Set the breadmaker at STANDARD operation.
PIZZA DOUGH |
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Water: | 1 cup | |
White flour: | 3 cups | |
Dry milk: | 1 | 1/2 Tbsp. |
Sugar: | 2 | Tbsp. |
Salt: | 1 | Tsp. |
Yeast: | 2 | 1/2Tsp. |
Set the breadmaker at DOUGH operation. Remove the dough from the machine at the beeps. Divide the dough into 6 balls. Put one ball on a board, roll it out to shape a circle. Place on a lightly greased pan and pick with a fork. Repeat with the other balls. Garnish as desired. Bake in a regular oven at 180¡C.
DINNER ROLLS |
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Water: | 1 | 1/2 cups |
Butter: | 3 cups | |
Egg: | 1 beaten egg | |
| (+ 1 egg beaten to brush the eggs.) | |
White flour: | 3 cups | |
Dry milk: | 2 | Tbsp. |
Sugar: | 2 | Tbsp. |
Salt: | 1 | 1/2 Tsp. |
Yeast: | 2 | 1/2 Tsp. |
Set the breadmaker at STANDARD operation. Remove the dough at the beeps. Divide the dough into 12 balls, place on a lightly greased pan. Let rise for 40 minutes. Brush each ball with beaten egg. Bake in
TROUBLE SHOOTING
Below you will find typical examples for failed bread baking.
The bread collapses!
-Perhaps the dough mixture was too liquid. Reduce water quantity by 1/8 cup. If you use tinned fruit or vegetables, drain them thoroughly.
-Following the baking process, remove the bread immediately from the dough container because otherwise the bread will soak up much of the moisture released during the cooling down process.
-Try another fine type of flour.
The core of the bread is too moist!
-This problem can often be traced back to the flour type used, for instance, too heavy flour types such as rye, bran and wholemeal. Switch off the breadmaker after the initial rising phase and restart the baking process. The additional kneading and rising phase will pump additional air into the dough.
-Due to the additional input of tinned fruit, yoghurt or apple puree, the dough contains too much fluid. Reduce the other fluids such as water.
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