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1.
Measure the ingredients accurately and add to the baking tin in the order listed above
(liquid ingredients first).
2.
Insert the baking tin in the bread maker. Close the lid.
3.
Select the desired programme.
4.
Select the desired crust colour.
5.
Select the loaf size.
6.
Press the START/STOP key.
7.
Using oven mitts, remove the bread after the baking time has elapsed.
8.
Let it cool down on a wire rack at least one hour before slicing it.
FRENCH BREAD
Programme: 2 (Français) – Crust colour: light/medium/dark (clair/moyen/foncé) – Weight:
675gr/900gr
Duration: 675gr: 3:40
900gr: 3:50
Traditionally, French bread has a crispier crust and lighter inside texture than basic breads.
Ingredients:
675gr
1 1/4 cup of water
2 tablespoons of oil
1 ½ teaspoon of salt
2 tablespoons of sugar
2 ½ cups of all-purpose flour or bread flour
1 ¼ teaspoon of quick-rise yeast
1.
Measure the ingredients accurately and add to the baking tin in the order listed above
(liquid ingredients first).
2.
Insert the baking tin in the bread maker. Close the lid.
3.
Select the desired programme.
4.
Select the desired crust colour.
5.
Select the loaf size.
6.
Press the START/STOP key.
7.
Using oven mitts, remove the bread after the baking time has elapsed.
8.
Let it cool down on a wire rack at least one hour before slicing it.
WHOLE-WHEAT BREAD (Blé complet)
Programme: 3 (Blé complet) – Crust colour: light/medium/dark (clair/moyen/foncé) – Weight:
675gr/900gr
Duration:675gr: 3:32
900gr: 3:40
This setting is used for recipes with significant amounts of whole-wheat or rye flour, oats, or bran.
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don't change the page numbering. Keep the
language integrity.
900gr
1 ½ cup of water
2 tablespoons of oil
2 teaspoons of salt
2 ½ tablespoons of sugar
3 ½ cups of all-purpose flour or bread flour
1 ½ teaspoon of quick-rise yeast
36
Assembly page 36/140
TEAM BBA 8 – 070420
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Table des Matières
