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manual abstract
Let the dough rise for approx. 30-40 minutes. Bake at approx. 175°C for approx. 25 minutes. 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 Gluten-free potato bread 440 ml water 1.5 tbsp. oil 400 g gluten-free flour mixture (e.g. "Mix B" from Schar) 1.5 tsp. salt 1.5 tsp. sugar 1.5 packet of dry yeast 230 g cooked potatoes, peeled and pressed - 9 Gluten-free yoghurt bread 350 ml water 150 g natural yoghurt 1.5 tbsp. oil 1.5 tbsp. vinegar 100 g gluten-free flour (e.g. millet, rice, buckwheat) 400 g gluten-free flour mixture (e.g. "Mix B" from Schar) 1,5 tsp salt 1.5 tsp. sugar 1.5 packet of dry yeast 1 tsp. guar seed or carob seed flour Gluten-free seed bread 250 ml water 200 ml milk 1.5 tbsp. oil 500 g gluten-free flour mixture 1,5 tsp salt 1.5 tsp. sugar 1.5 packet of dry yeast 100 g seeds (e.g. sunflower seeds) Gluten-free rice bread 350 ml water 200 g natural yoghurt 1.5 tbsp. oil 1.5 tbsp. vinegar 200 g rice flour 300 g gluten-free flour mixture 1,5 tsp Salt 1.5 tsp. sugar 1.5 packet of dry yeast 1 tsp.guar seed or carob seed flour Programme 10 Cake Ready-to-use cake mixes work excellently with this programme. Follow the preparation instructions on the packaging. Programme 11 Jam Jams and marmalades can be quickly and easily prepared in the Bread Baking Machine. Even when you have never done it before, you should give it a try. You will acquire an especially delicious, good tasting sweetened fruit preserve. Proceed as follows: • Wash the fresh ripe fruit. Hard skinned fruits such as apples, peaches, pears etc may need peeling. • Always use the amount specified, as this is adjusted exactly to the programme JAM. Otherwise, the mixture will cook too early and pour over. • Weigh the fruit, cut it into small pieces (max.1 cm) or mash it, then place it in the container. • Add the gelling sugar in the given amount. Use only this type, not household sugar, as the preserve will then not be firm. • Mix the fruit with the sugar and start the Programme, which will now run completely automatically. • After the Programme has ended, pour the jam into glasses and seal them well. - 10 Orange marmelade 350 g oranges 150 g lemons 500 g gelling sugar Strawberry jam 500 g strawberries 500 g gelling sugar 2-3 tbsp. lemon juice Berry jam 500 g thawed berries 500 g gelling sugar 1 tbsp. lemon juice Mix all ingredients in the baking mould. Enjoy your meal! These recipes are provided without guarantee. All ingredients and preparation information are guiding values. Expand these recipe suggestions based on your personal experiences. We hope you enjoy the recipes and wish you "bon appetit". - 11 Troubleshooting the recipes Why does my bread occasionally have some flour on the side crusts? Your dough may be too dry.. Next time, take particular care with measuring the ingredients. Add up to 1 tbsp. of additional liquid. Why do I need to add the ingredients in a particular sequence? This is the best way to prepare the dough. Using the timer function prevents the yeast from mixing with the liquid before the dough is stirred. Why is the dough only partly kneaded? Check to see if the kneading paddle and the baking mould are correctly positioned. Also check the consistency of the dough and add 1/2 to 1 tbsp. of liquids or flour, one or more times after kneading. With baking mixtures: The amount of ready to use baking mixture and the ingredients are not matched to the capacity of the baking mould. Reduce the quantities of the ingredients. Why has the bread not risen? The yeast used was too old or no yeast was added. When should I add nuts and fruits to the dough? You will hear a signal tone when you should add the ingredients.. If you add these ingredients to the dough at the start, the nuts or fruit may get crushed at the time of kneading. The baked bread is too moist. Check the consistency of the dough 5 Min. after the start of the kneading process and, if necessary, add more flour. There are air bubbles on the surface of the bread. You may have used too much yeast.. The bread rises and then collapses. The dough is perhaps rising too fast. To prevent this, reduce the water quantity and/or increase the quantity of salt and/or reduce the quantity of yeast. Can other recipes also be used? You can use other recipes, however, pay attention to the ingredien...