Recipes - Westfalia 80 33 71 Bedienungsanleitung

When measuring the ingredients always use the measuring
cup and measuring spoon. Level off the ingredients with the
back of a knife or spatula to make sure the measurement is
exact.
The small side of the measuring spoon is to measure one
teaspoon and the other side is to measure one tablespoon.
Only use granulated sugar, not powdered sugar.
Always observe the correct order of the ingredients.
The abbreviations in the recipes stand for:
Tbsp = Tablespoon
g = Grams
1 Sachet dried yeast (6 g) is equivalent to approx. 20 g fresh yeast
AP Flour = All Purpose Flour
Standard
White Bread
Water
Salt
Sugar
Durum Wheat
AP Flour
Dried Yeast
Programme
Raisin Bread
Water
Margarine/Butter
Salt
Sugar
Pastry Flour
Cinnamon
Dried Yeast
Raisins
Programme
Loaf Size approx. 800 g
350 ml
1 Tsp
1 Tsp
150 g
350 g
¾ Sachet
2.Schnellprogramm
(Quick)
Loaf Size approx.
900 g
275 ml
30 g
½ TL
1 EL
500 g
¾ TL
¾ Sachet
75 g
6.Hefekuchen
(Sweet)

Recipes

Tsp = Teaspoon
ml = Millilitres
White Bread
Milk
Margarine/Butter
Salt
Sugar
High Gluten Flour
Dried Yeast
Programme
Wholemeal Bread
Water
Margarine/Butter
Salt
Sugar
High Gluten Flour
Wholemeal Flour
Dried Yeast
Programme
28
Loaf Size approx. 800 g
275 ml
25 g
1 Tsp
1 Tsp
500 g
¾ Sachet
1.Basisprogramm (Basic)
Loaf Size approx. 900 g
350 ml
25 g
1 TL
1 TL
270 g
270 g
¾ Sachet
5.Vollkorn (Wholemeal)