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Pretzels
200 ml water 1/4 tsp. salt
360 g flour of type 405 1/2 tsp. sugar
1/2 packet of dry yeast
Form the dough into pretzels. Then coat the pret- zels with 1 whisked egg and spread coarse salt over top (a total of
French baguettes 300 ml water
1 tbsp. honey
1 tsp. salt
1 tsp. sugar
540 g flour of type 550
1 packet of dry yeast
Form loaves out of the dough and cut into the top side of the shaped baguettes at an angle. Let the dough rise for approx.
Programme 7 Pasta
5 Eggs (room temperature) or 300 ml water
250 g soft wheat flour of type 405
250 g hard wheat flour of type 1050
Programme 8 Buttermilk bread
Buttermilk bread (type 1)
350 ml buttermilk
2 tbsp. butter
2 tsp. salt
3 tbsp. sugar
600 g wheat flour of type 1050
1 packet of dry yeast
Buttermilk bread (type 2)
250 ml buttermilk
130 ml water
600 g wheat flour of type 1050
60 g rye flour of type 997
1,5 tsp. Salt
1 packet of dry yeast
Yoghurt bread
250 ml Water or milk
150 g Yoghurt
1 tsp. salt
1 tsp. sugar
500 g flour of type 550 3/4 packet of dry yeast
Curd cheese bread 200 ml water/milk 3 tbsp. oil
260 g curd cheese (40% fat content)
600 g wheat flour
1,5 tsp salt
1.5 tsp. sugar
1 packet of dry yeast
Programme 9 Gluten Free
Note:
When you wish to bake
1.5 tbsp. oil
400 g
1.5tsp. salt
1.5tsp. sugar
1.5packet of dry yeast
230 g cooked potatoes, peeled and pressed
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