Table des Matières
Publicité
Les langues disponibles
Les langues disponibles
Fax +32 2 359 95 50
Ingredients:
450g
1/3 cup of water
100g yogurt
1 tablespoon of plant oil
1/3 teaspoon of salt
1 ½ tablespoons of sugar
2 cups of all-purpose flour
or bread flour
1 teaspoon of quick-rise
yeast or dried 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.
PIZZA DOUGH
Programme: 10 (Dough)
This setting makes dough only and will not bake the final bread. You may make dough of any
kind using this setting. Dough can then be shaped to make pizza, rolls, pretzels, doughnuts and
round or braided breads that must be baked in an oven or fried in a deep fryer.
Ingredients:
1 ¼ cup of water
½ teaspoon of salt
2 tablespoons of olive oil
2 ½ cups of all-purpose flour or bread flour
1 ½ 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.
Press the START/STOP key.
4.
After the cycle is completed, remove the dough from the baking tin.
5.
Let it rise for 10 minutes.
6.
Pour tomato sauce on the dough and spread the desired ingredients all over the pizza
dough.
7.
Bake it in a traditional oven during 15 minutes at a temperature of 200°C.
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.
680g
2/3 cup of water
150g yogurt
1 ½ tablespoon of plant oil
½ teaspoon of salt
2 tablespoons of sugar
2 ¼ cups of all-purpose flour or
bread flour
1 ¼ teaspoon of quick-rise
yeast or dried yeast
39
Assembly page 39/168
900g
1 cup of water
200g yogurt
2 tablespoons of plant oil
¾ teaspoon of salt
2 ½ tablespoons of sugar
3 ½ cups of all-purpose flour or
bread flour
1 ½ teaspoon of quick-rise
yeast or dried yeast
VG BBA 1 - 110711
Publicité
Table des Matières
