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If you are living in a place located at a high altitude (more than 750 m) the dough rises faster. The yeast can be
reduced in these cases by
1
/4 to
1
/2 of a teaspoon to proportionally reduce its rising. The same is true of places
with particularly soft water.
3. Adding and measuring the ingredients and quantities
• Always put in first the liquid and the yeast at the end. To avoid that the yeast acts too fast (in particular when
using the timing function), 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 baking machine or a spoon used in your home when the recipes require doses measured in table-
spoons and teaspoons.
• The measures in grams must be weighed precisely.
• For the millimeter indications you can use the supplied measuring beaker.
The abbreviations in the recipes mean:
EL = level tablespoonful (or large measuring spoon)
TL = level teaspoonful (or small measuring spoon)
g = grams
ml = milliliter
Packet = 7g dry yeast for 500 g of flour – corresponds to 20 g of fresh yeast
1 OZ (Unze) = 28,35 g
•Fruit, nuts or cereal ingredients. If you wish to add other ingredients, you can do so in specific programs (see
the “Program Phase Timing” table), when you here the acoustic signal. If you add the ingredients too early,
they will be crushed during the kneading.
4. Recipes for the bread baking machine
The following recipes are for various bread sizes. The total weight of the ingredients should not exceed
1250 grams.
If no levels are specified in the recipe, it means that they are not envisaged in the proposed programs and that
both small and large quantities can be used.
5. Bread weights and volumes
• In the following recipes you will find exact indications regarding the bread weight.You will see that the weight
of pure white bread is less than that of wholemeal bread.This depends on the fact that white flour raises 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 air humidity of the room at the moment of the preparation.
• All breads with a substantial portion of wheat reach a large volume and exceed the container edge after the
last rising in the case of the highest weight class. But the bread does not spill over. The part of the bread out-
side the tin is more easily browned compared to the bread in the tin.
• When the RAPID or ULTRA RAPID program is suggested for sweetbreads, you can use the ingredients in
smaller quantities also for the SWEET BREAD program to make a lighter bread.
6. Baking results
• The result of the baking depends on the on-site conditions (soft water – high air humidity – high altitude – con-
sistency of the ingredients, etc.). Therefore, the recipe indications are reference points which can be adapted.
If one recipe or another does not go straight the first time, do not let yourself be discouraged. Try to find 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 the baking program.
• It is recommended to bake a test bread before actually setting the timing function for use overnight so that
you can make the necessary changes if necessary.
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