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3. Add and Measure Ingredients and Quantities
• Always put in rst the liquid and the yeast at the end.
To avoid that the yeast acts too fast, contact between the yeast
and the liquid must be avoided.
• When measuring use the same measuring units, that is to say
use either the measuring spoon supplied with the bread maker,
or a spoon used in your home when the recipes require doses
measured in tablespoons and teaspoons.
• The measures in grams must be weighed precisely.
• For the milliliter indications you can use the supplied mea-
suring cup, which has a graduated scale of 50 to 250 ml.
The abbreviations in the recipes mean:
tbs = level tablespoonful (or large measuring spoon)
tsp = level teaspoonful (or small measuring spoon)
g = grams
ml = milliliter
Packet = 7 g dry yeast for 500 g of our
- corresponds to 20 g of fresh yeast
• Fruit, nuts or cereal ingredients. If you want to add any other
ingredients, you can do this in sthe programs where 10 buzz-
ers can be heard. If you add the ingredients too early, they will
be crushed during the kneading.
4. Recipes for the Bread Maker
The following recipes are for various bread sizes. In some pro-
grams a difference is made in weight. The “11. FAST BAKE”
program is only suitable for a bread weight of up to 700 g.
CAUTION:
• Adjust the recipes to the appropriate weight.
• Ensure that the maximum weight of the 3 different weight
settings is not exceeded together with the ingredients.
5. Bread Weights and Volumes
• In the following recipes you will nd exact indications regard-
ing the bread weight. You will see that the weight of pure white
bread is less than that of wholewheat bread. This depends on
the fact that white our rises more and hence limits need to be
posed.
• Despite the precise weight indications there may be slight
differences. The actual bread weight depends much on the
humidity of the room at the time of preparation.
• All breads with a substantial portion of wheat reach a large
volume and exceed the baking tin edge after the last rising
in case of the higher weight level. But the bread does not
spill over. The part of the bread outside the tin is more easily
browned compared to the bread in the tin.
6. Baking Results
• The baking result depends on the on-site conditions (soft water
- high humidity - high altitude - consistency of the ingredients,
etc.). Therefore, the recipe indications are reference points,
which can be adjusted. If one recipe or another dose not work
out straight the rst time, do not be discouraged. Try to nd the
cause and try it again by varying the proportions.
• If the bread is too pale after baking, you can leave it to brown
with program BAKE.
Classic Bread Recipes
Classic White Bread
Ingredients
Water or milk 300 ml
Margarine/butter 1 1/2 tbs
Salt 1 tsp
Sugar 1 tbs
Flour type 550 540 g
Dry yeast 1 packet
Program “BASIC”
Nut & Raisin Bread
Ingredients
Water or milk 300 ml
Margarine/butter 1 1/2 tbs
Salt 1 tsp
Sugar 2 tbs
Flour type 405 460 g
Dry yeast 1 packet
Raisins 85 g
Crushed walnuts 3 tbs
Program “BASIC”
Add raisins and nuts after the rst kneading process (signaled by
10 buzzers).
Wholewheat Bread
Ingredients
Water 300 ml
Margarine/butter 1 1/2 tbs
Egg 1
Salt 1 tsp
Sugar 2 tsp
Flour type 1050 360 g
Wholewheat our 180 g
Dry yeast 1 packet
Program “WHOLE WHEAT”
If you delay the program start with the timer function, use a bit
more water instead of the egg.
Buttermilk Bread
Ingredients
Buttermilk 300 ml
Margarine/butter 1 1/2 tbs
Salt 1 tspSugar 2 tbs
Flour type 1050 540 g
Dry yeast 1 packet
Program “BASIC”
