Elta Cool Touch Mode D'emploi page 30

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Pumpkin bread
Loaf size 1000 g (2 lb) 1250 g (2.5 lb)
Pumpkin purée* 300 ml 400 ml
Bread flour 500 g 650 g
Salt 1 teaspoon 1.5 teaspoons
Sugar 1 teaspoon 1.5 teaspoons
Butter 25 g 30 g
Pumpkin seeds 50 g 100 g
Dry yeast 3/4 packet 1 packet
Program: STANDARD
* Make the pumpkin purée from sweet and sour marinated pumpkins. Use the indicated quantity.
Anchovy bread
Tip: Instead of the apple, you can also use an equal amount of fine cut gherkins. The bread is particularly tasty,
when served with herb butter. It is a special surprise at every bread buffet.
Loaf size 1000 g (2 lb) 1250 g (2.5 lb)
Water 325 ml 440 ml
Wheat wholemeal 500 g 700 g
Wheat wholemeal 75 g 100 g
Fine cut anchovy filets 8 11
Red apple with peel, cored
and cut in slices 1 1,5
Olive oil 1.5 tablespoons 2 tablespoons
Dry yeast 1 packet 1.5 packets
Program: EXPRESS
Vine dresser bread
Loaf size 1000 g (2 lb) 1250 g (2.5 lb)
Water 150 ml 150 ml
Dry white wine 150 ml 180 ml
Wheat wholemeal 400 g 570 g
Rye wholemeal flour 125 g 150 g
Salt 1 teaspoon 1.5 teaspoons
Brown sugar 1 teaspoon 1.5 teaspoons
Lard 20 g 30 g
Soft and small cut
vine leaves 1 tablespoon 2 tablespoons
Fine cut leek 1 tablespoon 2 tablespoons
Rough cut walnuts 2 tablespoons 3 tablespoons
Dried sourdough 1/4 packet 3/4 packet
Dry yeast 3/4 packet 1 packet
Program: VOLLKORN (Whole wheat)
Pizza bread
Loaf size 1000 g (2 lb) 1250 g (2.5 lb)
Water 375 ml 570 ml
Olive oil 1 tablespoon 1 tablespoon
Salt 1 teaspoon 1.5 teaspoons
Sugar 1 teaspoon 1.5 teaspoons
Oregano 3/4 teaspoon 1 teaspoon
Parmesan 2.5 tablespoons 3.5 tablespoons
Grain semolina 100 g 150 g
Bread flour 475 g 650 g
Dry yeast 3/4 packet 1 packet
Program: SCHNELL (Quick)
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Zucchini bread
Tip: This bread is particularly tasty, when eaten hot with a little olive oil.
Loaf size 1000 g (2 lb)
Water 50 g
Bread flour 500 g
Fine cut raw zucchini 300 g
Salt 1 teaspoon
Sugar 1 teaspoons
Dry yeast 3/4 packet
Program: STANDARD
Franconia ham bread
Tip: You can select in the TEIG (DOUGH) program if you want to make a bread dough or bun. Anoint with flour
and bake in baking oven at 200°C.
Loaf size 1000 g (2 lb)
Buttermilk 350 ml
Rye flour 300 g
Bread flour 200 g
Salt 1 teaspoon
Fine cut streaky ham 75 g
Dried sourdough 1/4 packet
Dry yeast 1 packet
Program: STANDARD
BREAD RECIPES WITH BAKING MIXES
Unless otherwise indicated by the bake mix maker, use the EXPRESS program when you bake mixes.
Ciabatta
Tip: You can make the dough using the TEIG (DOUGH) program. Make buns and then bake them.
Loaf size 1000 g (2 lb)
Lukewarm water 310 ml
Ciabatta bake mix 625 g
Dry yeast 3/4 packet
Program: BROTMISCHUNG (BREADMIX)
Sour bread
Loaf size 1000 g (2 lb)
Lukewarm water 375 ml
Dried bake mix 600 g
Dry yeast 1 packet
Program: BROTMISCHUNG (BREADMIX)
Rye wholemeal bread
Loaf size 1000 g (2 lb)
Lukewarm water 425 ml
Rye wholemeal
Bake mix 600 g
Dry yeast 1 packet
Program: BROTMISCHUNG (BREADMIX)
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1250 g (2.5 lb)
75 g
750 g
450 g
1.5 teaspoons
1.5 teaspoons
1 packet
1250 g (2.5 lb)
450 ml
400 g
260 g
1.5 teaspoons
100 g
3/4 packet
1,5 packet
1250 g (2.5 lb)
375 ml
750 g
1 packet
1250 g (2.5 lb)
450 ml
750 g
1.5 packets
1250 g (2.5 lb)
550 ml
750 g
1.5 packets
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