Elta Cool Touch Mode D'emploi page 31

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Coarse brown bread
Loaf size 1000 g (2 lb) 1250 g (2.5 lb)
Lukewarm water 375 ml 450 ml
Coarse brown bread
Bake mix 600 g 750 g
Dry yeast 1 packet 1.5 packets
Program: BROTMISCHUNG (BREADMIX)
Fine plaited pigtail
Loaf size 1000 g (2 lb) 1250 g (2.5 lb)
Lukewarm water or milk 310 ml 375 ml
Ciabatta bake mix 625 g 750 g
Dry yeast 3/4 packet 1 packet
Program: SCHNELL (QUICK)
Berry walnut bread
Loaf size 1000 g (2 lb) 1250 g (2.5 lb)
Milk 190 ml 220 ml
Eggs 3 4
Butter oil 5 tablespoons 6 tablespoons
Sugar 5 tablespoons 6 tablespoons
Salt 2 teaspoons 2.5 teaspoons
Citrus peel 1 teaspoons 1.5 teaspoons
Bread flour 500 g 620 g
Dry yeast 3/4 packet 3/4 packet
Dried berries or
cherries 60 g 75 g
Hacked walnuts 60 g 75 g
Program: KURZ (SHORT)
Cinnamon raisin nut bread
Loaf size 1000 g (2 lb) 1250 g (2.5 lb)
Water 330 ml 450 ml
Oil 3 tablespoons 4 tablespoons
Cinnamon 1 teaspoon 1.5 teaspoons
Dark brown sugar 1 1/3 tablespoon 1.5 tablespoons
Raisins 80 g 110 g
Nuts 80 g 110 g
Salt 2 teaspoons 2.5 teaspoons
Bread flour 460 g 580 g
Dry yeast 3/4 packet 3/4 packet
Program: KURZ (SHORT)
Very sweet bread
Loaf size 1000 g (2 lb) 1250 g (2.5 lb)
Water 210 ml 270 ml
Eggs 3 4
Oil 3 tablespoons 4 tablespoons
Sugar 3 tablespoons 4 tablespoons
Salt 2 teaspoons 2.5 teaspoons
Bread flour 460 g 580 g
Raisins 75 g 100 g
Dry yeast 3/4 packet 3/4 packet
Program: KURZ (SHORT)
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GB
Holiday bread
Loaf size 1000 g (2 lb)
Water 150 ml
Milk 230 ml
Oil 3 tablespoons
Salt 2.5 teaspoons
Sugar 5 tablespoons
Bread flour 460 g
Hacked walnuts 80 g
Candied fruits 80 g
Dry yeast 3/4 packet
Program: KURZ (SHORT)
Sandwich bread
Loaf size 1000 g (2 lb)
Water 340 ml
Margarine or butter 2 tablespoons
Salt 2 teaspoons
Milk powder 2 teaspoons
Sugar 4 tablespoons
Bread flour 500 g
Dry yeast 3/4 packet
Program: BROTMISCHUNG (BREADMIX)
Wholemeal Sandwich bread
Loaf size 1000 g (2 lb)
Water 450 ml
Wheal wholemeal bread 500 g
Milk powder 2 tablespoons
Salt 2 teaspoons
Margarine or butter 2 tablespoons
Honey 3 tablespoons
Dry yeast 3/4 packet
Program: BROTMISCHUNG (BREADMIX)
PREPARATION OF THE DOUGH
Dough can be prepared by using the TEIG (DOUGH) program in the bread baking machine. You can then
continue to work with the dough and bake it in the oven.
Add the condiments during the 2
baking stages in the dough program. We indicate the quantities that can be prepared.
French baguette
Dough size NORMAL
Water 375 ml
Dried sourdough 25 g
Salt 1 teaspoon
Sugar 1 teaspoon
Bread flour 552 g
Hard wheat flour 75 g
Dry yeast 3/4 packet
Program: TEIG (DOUGH)
When the dough is ready, split it into 2-4 parts and form long bars. Let them rest for 30-40 minutes. Make a series
of slanting cuts on the surface and bake the bread in the oven.
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1250 g (2.5 lb)
180 ml
300 ml
4 tablespoons
3 teaspoons
6 tablespoons
580 g
110 g
110 g
3/4 packet
1250 g (2.5 lb)
460 ml
2.5 tablespoons
2.5 teaspoons
2.5 teaspoons
5 tablespoons
620 g
3/4 packet
1250 g (2.5 lb)
570 ml
620 g
2.5 tablespoons
2.5 teaspoons
2.5 tablespoons
4 tablespoons
3/4 packet
nd kneading phase, when the sound signal goes off. There is no difference in the
LARGE
550 ml
50 g
1/4 teaspoon
1/4 teaspoon
700 g
100 g
1 packet
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