Manual Elta BA123 (page 30 of 177) (English, German, Dutch, French, Italian, Polish, Portuguese, Turkish, Spanish)

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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)

Zucchini bread

Tip: This bread is particularly tasty, when eaten hot with a little olive oil.

Loaf size 1000 g (2 lb) 1250 g (2.5 lb)

Water 50 g 75 g

Bread flour 500 g 750 g

Fine cut raw zucchini 300 g 450 g

Salt 1 teaspoon 1.5 teaspoons

Sugar 1 teaspoons 1.5 teaspoons

Dry yeast 3/4 packet 1 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) 1250 g (2.5 lb)

Buttermilk 350 ml 450 ml

Rye flour 300 g 400 g

Bread flour 200 g 260 g

Salt 1 teaspoon 1.5 teaspoons

Fine cut streaky ham 75 g 100 g

Dried sourdough 1/4 packet 3/4 packet

Dry yeast 1 packet 1,5 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) 1250 g (2.5 lb)

Lukewarm water 310 ml 375 ml

Ciabatta bake mix 625 g 750 g

Dry yeast 3/4 packet 1 packet

Program: BROTMISCHUNG (BREADMIX)

Sour bread

Loaf size 1000 g (2 lb) 1250 g (2.5 lb)

Lukewarm water 375 ml 450 ml

Dried bake mix 600 g 750 g

Dry yeast 1 packet 1.5 packets

Program: BROTMISCHUNG (BREADMIX)

Rye wholemeal bread

Loaf size 1000 g (2 lb) 1250 g (2.5 lb)

Lukewarm water 425 ml 550 ml

Rye wholemeal

Bake mix 600 g 750 g

Dry yeast 1 packet 1.5 packets

Program: BROTMISCHUNG (BREADMIX)

BA123-01-GE/EN 1/9/04 1:58 PM Page 30

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Elta BA123 Manual

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