Team BBA 8 Mode D'emploi page 39

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Note: Add the raisins when the "add ingredients" function signals with an audible tone.
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 is elapsed.
8. Let it cool down on a wire rack at least one hour before slicing it.
PESTO BREAD WITH ULTRA-RAPID PROGRAMMES I & II
Programme: 6 (ULTRA-RAPIDE I ) – Crust colour: light/medium/dark (clair/moyen/foncé) –
Weight: 675gr
Programme: 7 (ULTRA-RAPIDE II ) – Crust colour: light/medium/dark (clair/moyen/foncé) –
Weight: 900gr
Durée: 0:58
These programmes allow baking a loaf of 675gr (ultra-rapide I) or 900gr (Ultra-rapide II) in 58
minutes. With these programmes, the timer function is not available. Given the fact that the
dough will rise for a shorter time, the loaf might be smaller than with other programmes.
!! If the water's temperature is too high or too low, the loaf will not rise enough. The water's
temperature is the key to success when using the ultra-rapid programmes.
Ingredients:
675gr
1 ½ cup of hot water (48°C- 50°C)
3 tablespoons ofpesto
1 1/3 tablespoon of powdered milk
1 1/3 tablespoon of sugar
½ teaspoon of salt
2 ½ cups of all-purpose flour or bread flour
3 teaspoons 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. Press the START/STOP key.
6. Using oven mitts, remove the bread after the baking time is elapsed.
7. Let it cool down on a wire rack at least one hour before slicing it.
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
2 1/5 cup of hot water (48°C- 50°C)
½ cup of pesto
2 tablespoons of powdered milk
2 tablespoons of sugar
2/3 de teaspoon of salt
3 ¼ cups of all-purpose flour or bread flour
4 teaspoons of quick-rise yeast
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Assembly page 39/140
TEAM BBA 8 – 070420