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Strawberry, peach, rhubarb
or apricot jam
Fruits 580 g
Sugar 360 g
Pectin 30 g
Lemon juice 1
Cut or chop up the fruit of your choice before putting in the breadmaker.
RECIPES
For each recipe, add the ingredients in the exact order indicated. Depending on the recipe chosen
and the corresponding programme, you can take a look at the summary table of preparation times
(pages 24-25) and follow the breakdown for the various cycles.
500 g 750 g 1000 g
Sunflower oil 3,5 tsp 1,5 tbsp 2 tbsp
Water 190 ml 250 ml 330 ml
Salt 1 tsp 1 tsp 1,5 tsp
Sugar 2,5 tsp 3 tsp 1 tbsp
Powdered milk 1,5 tbsp 1,5 tbsp 2 tbsp
White bread flour 350 g 455 g 605 g
Yeast 1 tsp 1 tsp 1,5 tsp
PROGRAMMES 1-2 BASIC WHITE BREAD
500 g 750 g 1000 g
Butter, softened, diced 40 g 50 g 70 g
Salt 1 tsp 1 tsp 1,5 tsp
Sugar 2 tbsp 2,5 tbsp 3 tbsp
Liquid milk 200 ml 260 ml 350 ml
White bread flour 310 g 400 g 530 g
Yeast 1 tsp 1 tsp 1,5 tsp
MILK LOAF
1000 g
Sunflower oil 1,5 tbsp
Water (35-45
O
C max.) 360 ml
Salt 1,5 tsp
Sugar 1 tbsp
Powdered milk 2,5 tbsp
Flour 565 g
Yeast 3,5 tsp
PROGRAMME 8 SUPER FAST BREAD
Eggs 3 Eggs 3
Butter 70 g Butter 105 g
Salt 1 pinch Salt 1 pinch
Sugar 195 g Sugar 135 g
Flour 320 g Dark rum 3 tbsp
Baking powder 2,5 tsp Flour 155 g
Lemon (juice+zest) 1 Powdered almonds 135 g
Baking powder 2 tsp
Beat the eggs + sugar + salt until white
PROGRAMME 9 LEMON CAKE ALMOND CAKE
500 g 750 g 1000 g
Eggs 2 2 3
Butter 115 g 150 g 195 g
Liquid milk 45 ml 60 ml 80 ml
Salt 1 tsp 1 tsp 1,5 tsp
Sugar 2,5 tbsp 3 tbsp 4 tbsp
Flour 280 g 365 g 485 g
Yeast 1,5 tsp 2 tsp 3 tsp
PROGRAMMES 6-7 BRIOCHE
500 g 750 g 1000 g
Eggs 2 2 3
Butter 100 g 130 g 175 g
Liquid milk 60 ml 80 ml 105 ml
Salt 1 tsp 1 tsp 1,5 tsp
Sugar 3,5 tbsp 4 tbsp 6 tbsp
Flour 270 g 345 g 460 g
Yeast 1,5 tsp 2 tsp 3 tsp
Raisins 80 g 100 g 130 g
Optional: soak the raisins in a light syrup…
Optional: place whole almonds on the top of the dough.
KUGELHOPF
500 g 750 g 1000 g
Sunflower oil 1,5 tsp 2 tbsp 2.5 tbsp
Water 210 ml 290 ml 355 ml
Salt 1.5 tsp 1.5 tsp 2 tsp
Sugar 1,5 tsp 2 tsp 2.5 tbsp
Flour 140,5 g 200 g 240 g
Wholemeal flour 210 g 300 g 365 g
Yeast 0.5 tsp 1 tsp 1,5 tsp
PROGRAMMES 4-5 WHOLEMEAL LOAF
500 g 750 g 1000 g
Sunflower oil 1,5 tsp 2 tsp 2.5 tsp
Water 205 ml 290 ml 355 ml
Salt 1 tsp 1.5 tsp 2 tsp
Powdered milk 1 tbsp 1.5 tbsp 2 tbsp
Sugar 1,5 tsp 2 tsp 2.5 tbsp
Flour 180 g 255 g 310 g
White bread flour 85 g 120 g 145 g
Wholemeal flour 85 g 120 g 145 g
Yeast 0.5 tsp 1 tsp 1,5 tsp
PEASANT BREAD
500 g 750 g 1000 g
Water 210 ml 275 ml 365 ml
Salt 1 tsp 1,5 tsp 2 tsp
White bread flour 360 g 465 g 620 g
Yeast 0,5 tsp 1 tsp 1.5 tsp
PROGRAMME 3 FRENCH BREAD
500 g 750 g 1000 g
Water 210 ml 275 ml 365 ml
Salt 1 tsp 1,5 tsp 2 tsp
White bread flourr 290 g 370 g 395 g
Rye flour 70 g 90 g 125 g
Yeast 1 tsp 1 tsp 1,5 tsp
FARMHOUSE LOAF
750 g
Olive oil 1 tbsp
Water 240 ml
Salt 1,5 tsp
Flour 480 g
Yeast 1 tsp
PROGRAMME 11 PIZZA DOUGH
Orange
marmelade
Fruits 500 g
Sugar 400 g
Pectin 50 g
Apple/rhubarb
compote
Fruits 750 g
Sugar 5 c à s
PROGRAMME 10 JAMS AND COMPOTES
tsp > teaspoon - tbsp > tablespoon
VBM400 MOULI not Ref 3313347 19/06/06 11:56 Page 23
8


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