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Sugar: 2 Tbsp.
Salt: 1 1⁄2 Tsp.
Yeast: 2 Tsp.
Set the breadmaker at FRENCH operation.
HERB BREAD
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
Water: 1 1⁄4 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: 1⁄4 cup
Add nuts and raisins at the first set of beeps.
Set the breadmaker at STANDARD or FRENCH operation.
BANANA BREAD
Water: 1 cup
Butter: 2 Tbsp.
Vanilla: 1⁄2 Tsp.
Banana: 1⁄2 cup, mashed
White flour: 2 1⁄2 cups
Whole-wheat
flour: 3⁄4 cup
Dry milk: 2 Tbsp.
Honey: 3 Tbsp.
Salt: 1 1⁄2 Tsp.
Yeast: 2 1⁄2 Tsp.
Nuts: 1⁄4 cup
Set the breadmaker at STANDARD operation.
PIZZA DOUGH
Water: 1 cup
White flour: 3 cups
Dry milk: 1 1⁄2 Tbsp.
Sugar: 2 Tbsp.
Salt: 1 Tsp.
Yeast: 2 1⁄2 Tsp.
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
Water: 1 1⁄4 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 pre-heat oven, at 180°C for 15
minutes or until golden brown.
TROUBLE SHOOTING
Below you will find typical examples of 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.
The bread is swollen like a balloon!
- Reduce the yeast.
- Due to too much sugar, the yeast may rise too much. Reduce
the sugar content and be careful with the addition of dried fruit
or honey.
- Reduce the water because yeast does not rise as much with
less fluid.
- Check the flour used. With finely milled flour, less yeast is
needed than with coarse flour.
Further factors that could influence bread baking are humidity,
temperature and the quality of water used. Try to reduce the
various quantities of ingredients to ensure the best result.
ENVIRONMENTAL TIP
An electronic appliance should, when it is no longer capable of
functioning be disposed with least possible environmental
damage. The appliance should be disposed according to the local
regulations in your municipality, in most cases you can discharge
the appliance at your local recycling center.
THE WARRANTY DOES NOT COVER:
- If the above points have not been observed.
- If the appliance has not been properly maintained, if force has
been used against it or if it has been damaged in any other
way.
- Errors or faults owing to defects in the distribution system.
- If the appliance has been repaired or modified or changed in
any way or by any person not properly authorized.
Owing to our constant development of our products on both
functionality and design we reserve the right to change the
product without preceding notice.
IMPORTER:
Adexi group
We take reservations for printing errors.
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