Bread Mixtures; Bread For Allergic Persons; Cake Recipe - Unold 68100 Bedienungsanleitung

French herb bread
Step KLEIN
Bread weight, 560 g
approx.
Water 230 ml
Wheat flour type 350 g
550
Durum wheat 50 g
flour
Sugar 2/3 tsp
Salt 1/3 tsp
Chopped parsley, 1 tblsp
dill,etc.
Garlic gloves, 1 St.
mashed
Butter 10 g
Dry yeast ½ bag
Program: BASIS / SCHNELL

Bread miXtures

As our recipes are based on products which are only available
on the German market, we did not translate these recipes, but
will give you some general information. You may use any bread
mixtures available in your country for baking bread in the bread
maker. Please note, that some mixtures contain already the
necessary amount of dry yeast. Please follow the instructions of

Bread For allergic Persons

Our bread maker is ideal to prepare bread for persons suffering from
a cereal allergy or who have to follow special diets. We recommend
the products of the companies Dr. Schaer und Hammermuehle
Diaet GmbH, which are available in some European countries.
Please find below the hotline numbers for further information:
Hotline Dr. Schaer Italy
Hotline Hammermühle
Germany
All recipes below are fitted for persons suffering from coeliakia,
sprue or other metabolic diseases.

cake reciPe

You may also prepare cake in the BACKMEISTER
equipped with kneading blades, the cake will not be as light as
usual, but very delicious. The cake program cannot be preset.
You may add different ingredients to the basic recipe. However,
do not take more than the quantities below to ensure good baking
results. After baking, take the container out of the machine and
put it on a wet towel. Let the cake cool down for about 15 minutes
in the mould before turning the mould to take out the cake.
Ingredients for a weight of 700 g
Egg
soft Butter
Sugar
Vanilla sugar
Step GROSS
850 g
350 ml
525 g
75 g
1 tsp
1 tsp
1½ tblsp
2 St.
15 g
¾ bag
+39 (0) 4 73/29 33 00
+49 (0) 63 21/9 58 90
3
100 g
100 g
1 bag
cottage cheese bread
Bread weight,
approx.
Water or milk
Margarine/butter
Egg, complete
Salt
Sugar
Cottage cheese
Flour type 550
Dry yeast
Program:
the respective manufacturer, in particular concerning the relation
from flour to water, but do not exceed the following maximum
quantity of 500 g flour mix and approx. 350 ml of liquid.
We recommend the following programs:
ƒ for bread: BASIS DARK for a crunchy crust / SCHNELL
DARK for a less crunchy crust.
ƒ for dough: pogram DOUGH
ƒ for cakes and bread prepared with baking powder, tartar or
other rising agents: program BACKPULVER
. As it is
®
Flour type 405
Baking powder
Ingredients:
grated nuts
or: grated chocolate
or: coconut flakes
Or peleed an cubes
apples
Program:
Step KLEIN Step GROSS
530 g 800 g
130 ml 200 ml
20 g 30 g
1 small 1
2/3 tsp 1 tsp
2/3 tblsp 1 tblsp
80 g 125 g
330 g 500 g
½ bag ¾ bag
SCHNELL
300 g
1 bag
50 g
50 g
50 g
50 g
RÜHRTEIG
33