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Recettes et programmes de pain classiques
Pain blanc (programmes 1 et 2)
Programme : Basic White (Pain
blancclassique)
750 g 1 000 g 1 250 g
Eau (27 °C) ou lait 290 ml 350 ml 450 ml
Lait en poudre 1 cuil. à soupe ½ 2 cuil. à soupe 3 cuil. à soupe
Huile 1 cuil. à soupe ½ 2 cuil. à soupe 3 cuil. à soupe
Sel 1 cuil. à café 1 cuil. à café ½ 1 cuil. à café ½
Sucre 1 cuil. à soupe ½ 2 cuil. à soupe 3 cuil. à soupe
Farine blanche 500 g 600 g 750 g
Levure de boulanger déshydratée 1 cuil. à café 1 cuil. à café 1 cuil. à café
Pain complet (programmes 3 et 4)
Programme : Whole Wheat (Pain
complet)
750 g 1 000 g 1 250 g
Eau (27 °C) 320 ml 380 ml 480 ml
Huile 1 cuil. à soupe 2 cuil. à soupe 2 cuil. à soupe
Sel 1 cuil. à café ½ 2 cuil. à café 2 cuil. à café
Miel OU sucre 2 cuil. à soupe 2 cuil. à soupe 3 cuil. à soupe
Farine complète 500 g 600 g 750 g
Levure de boulanger déshydratée 1 cuil. à café 1 cuil. à café 1 cuil. à café
Pain français (programme 5)
Programme : French (Pain français) 750 g 1 000 g 1 250 g
Eau (27 °C) 290 ml 350 ml 450 ml
Huile 1 cuil. à soupe ½ 2 cuil. à soupe 2 cuil. à soupe
Sel 1 cuil. à café ½ 2 cuil. à café 3 cuil. à café
Farine blanche 500 g 600 g 750 g
Levure de boulanger déshydratée 1 cuil. à café 1 cuil. à café 1 cuil. à café
Brioche (programme 6)
Programme : Sweet (Pain sucré) 750 g 1 000 g 1 250 g
Eau (27 °C) ou lait 270 ml 330 ml 390 ml
Lait en poudre 1 cuil. à soupe ½ 2 cuil. à soupe 3 cuil. à soupe
Huile 2 cuil. à soupe 3 cuil. à soupe 4 cuil. à soupe
Sel 1 cuil. à café 1 cuil. à café 1 cuil. à café
Sucre 4 cuil. à soupe 5 cuil. à soupe 6 cuil. à soupe
Farine blanche 500 g 600 g 700 g
Levure de boulanger déshydratée 1 cuil. à café 1 cuil. à café 1 cuil. à café
Pain sans gluten (programme 7)
Programme : Gluten Free (Pain
sans gluten)
750 g 1 000 g 1 250 g
Lait - 310 ml 465 ml
Vinaigre - 1 cuil. à café 1 cuil. à café ½
Huile - 6 cuil. à soupe 9 cuil. à soupe
FRANÇAIS
4222.005.0042.4.indd 80 02-06-10 14:29
80


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