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Unold 68615 Backmeiser Manual

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47
Chestnut bread
Step I
Lukewarm water 450 ml
Vegetable oil 20 g
Chestnut bread baking mix 500 g
Dry yeast 5 g
Program: BASIS
White bread
Stufe I
Lukewarm water 400 ml
Butter 20 g
White bread baking mix 500 g
Dry yeast 4 g
Program: BASIS
Tip: With the Dough program you can also make dough for
pizza with the white bread mix. Instead of the butter, use
40 g vegetable oil and 380 ml water. Bake the pizza with
toppings for about 20 minutes at 200 °C.
Dough for rolls can also be made with the white bread mix.
Simply put the dough in greased muffin pans. Brush the top
with melted butter and let rise another 20 minutes. Preheat
oven to 200 °C and bake about 20 minutes.
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
Nut bread
Step I
Water 480 ml
Vegetable oil 10 g
Nut bread baking mix 500 g
Dry yeast 4 g
Program: BASIS
Tip: Add oil seeds or chopped nuts to the dispenser
in the lid of the breadmaker. This will make the bread
even heartier.
… 47 …


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