Manual Unold 68415 (page 39 of 136) (English, German, Dutch, French, Spanish)

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Cottage cheese bread

Step I Step II

Bread weight,

approx.

530 g 800 g

Water or milk 130 ml 200 ml

Margarine/butter 20 g 30 g

Egg, complete 1 small 1

Salt 2/3 tsp 1 tsp

Sugar 2/3 tblsp 1 tblsp

Cottage cheese 80 g 125 g

Flour type 550 330 g 500 g

Dry yeast ½ bag ¾ bag

Program: SCHNELL

French herb bread

Step I Step II

Bread weight,

approx.

560 g 850 g

Water 230 ml 350 ml

Wheat flour type

550

350 g 525 g

Durum wheat

flour

50 g 75 g

Sugar 2/3 tsp 1 tsp

Salt 1/3 tsp 1 tsp

Chopped parsley,

dill,etc.

1 tblsp 1½ tblsp

Garlic gloves,

mashed

1 St. 2 St.

Butter 10 g 15 g

Dry yeast ½ bag ¾ bag

Program: BASIS / SCHNELL

Chestnut bread

Step I

Lukewarm water 450 ml

Vegetable oil 20 g

Chestnut bread baking mix 500 g

Dry yeast 5 g

Program: BASIS

BREADS FOR PERSONS WITH ALLERGIES

Please note the following when preparing gluten-free breads:

 Gluten-free flour needs more liquid than flour containing

gluten (400-500 ml lukewarm liquid per 500 g flour).

 Gluten-free flours need a little oil or fat for successful

baking. You can use vegetable oil, butter or margarine

(10 to 20 g).

 When you bake bread from gluten-free flour, you cannot

use the timer function. The program has to be started right

away.

 Gluten-free bread from the breadmaker requires less yeast

then bread baked in the oven. Use about 3.5 to 5 g of dry

yeast for a standard loaf.

 If the bread collapses in the middle during baking, reduce

the amount of yeast by about 1 g. If the bread still collapses,

beat on e egg in the measuring cup and then fill the cup

with the amount of liquid stated in the recipe. Important:

do not add the egg to the quantity of liquid!

 The crust of gluten-free breads does not brown as much

as that of breads containing gluten. For safety reasons,

breadmakers cannot be equipped with top heating elements,

so the top side of the bread is lighter in color. To give the

bread a more attractive color, you can whisk one egg yolk

with 1 tsp of sweet cream and brush this on the bread when

the display shows a remaining time of 1:15.

 After about eight minutes of kneading, loosen the flour

or dough from the edge of the baking pan with a silicone

dough scraper. You can loosen the edge of the dough from

the baking pan again when the remaining time is 1:15 for

better results.

For persons who suffer from grain allergies or who have to

follow strict diets, we have tested various flour mixes made with

cornstarch, rice starch or potato starch in the Backmeiste

r®

with

very good results. When using baking mixes, please follow the

instructions on the package.

We have achieved good results with products from the Schär

company and Hammermühle Diät GmbH. If you have questions

about gluten-free products or intolerabilities, please contact

these companies directly:

Hotline Fa. Schär

Deutschland Tel. 08 00/1 81 35 37

Österreich Tel. 08 00/29 17 28

Hotline Hammermühle

Deutschland Tel. 0 63 21/9 58 90

The necessary ingredients can be purchased in health food

stores. Hammermühle products can be ordered directly from

the manufacturer at the above number. All flour types listed are

suitable for cakes and breads for special diets necessitated by

affliction with sprue. Breads baked in the Backmeister

are also

relatively compact when the quantity of yeast or cream of tartar is

increased.ie Brote, die im Backmeister

gebacken wurden, relativ

fest.

Add the ingredients to the baking pan. Select the following

programs:

 “BASIS” dark for a darker crust, “SCHNELL” dark for a

lighter crust

 for preparing dough not to be baked in the breadmaker:

“TEIG” program

 for preparing bread with baking powder or cream of tartar as

the raising agent: “BAKING POWDER” program

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Unold 68415 Manual

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