elta BA 123 Bedienungsanleitung Seite 20

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Corn bread
Tip: This dough is eminently suited for buns. Use the SCHNELL (Quick) or TEIG (Dough) program to make buns.
Bake in oven.
Loaf size 1000 g (2 lb) 1250 g (2.5 lb)
Water 300 ml 400 ml
Butter 25 g 30 g
Bread flour 540 g 700 g
Grain semolina 60 g 80 g
Cut sour apples
with peel 1 1
Dry yeast 3/4 packet 1 packet
Program: STANDARD
Pumpkin bread
Loaf size 1000 g (2 lb) 1250 g (2.5 lb)
Pumpkin purée* 300 ml 400 ml
Bread flour 500 g 650 g
Salt 1 teaspoon 1.5 teaspoons
Sugar 1 teaspoon 1.5 teaspoons
Butter 25 g 30 g
Pumpkin seeds 50 g 100 g
Dry yeast 3/4 packet 1 packet
Program: STANDARD
* Make the pumpkin purée from sweet and sour marinated pumpkins. Use the indicated quantity.
Anchovy bread
Tip: Instead of the apple, you can also use an equal amount of fine cut gherkins. The bread is particularly tasty,
when served with herb butter. It is a special surprise at every bread buffet.
Loaf size 1000 g (2 lb) 1250 g (2.5 lb)
Water 325 ml 440 ml
Wheat wholemeal 500 g 700 g
Wheat wholemeal 75 g 100 g
Fine cut anchovy filets 8 11
Red apple with peel, cored
and cut in slices 1 1,5
Olive oil 1.5 tablespoons 2 tablespoons
Dry yeast 1 packet 1.5 packets
Program: EXPRESS
BREAD RECIPES WITH BAKING MIXES
Unless otherwise indicated by the bake mix maker, use the EXPRESS program when you bake mixes.
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PREPARATION OF THE DOUGH
Dough can be prepared by using the TEIG (DOUGH) program in the bread baking machine. You can then
continue to work with the dough and bake it in the oven.
Add the condiments during the 2
baking stages in the dough program. We indicate the quantities that can be prepared.
French baguette
Dough size NORMAL
Water 375 ml
Dried sourdough 25 g
Salt 1 teaspoon
Sugar 1 teaspoon
Bread flour 552 g
Hard wheat flour 75 g
Dry yeast 3/4 packet
Program: TEIG (DOUGH)
When the dough is ready, split it into 2-4 parts and form long bars. Let them rest for 30-40 minutes. Make a series
of slanting cuts on the surface and bake the bread in the oven.
Coffee cakes
Dough size NORMAL
Milk 170 ml
Salt 1/4 teaspoon
Egg yellow 1
Butter or Margarine 10
Bread flour 350 g
Sugar 35 g
Dry yeast 1/4 packet
Program: TEIG (DOUGH)
Take the dough out from the container and knead it.
Make a round or angular shape and add the fillings given below:
Melted butter 2 tablespoons
Sugar 75 g
Ground cinnamon 1 teaspoon
Grated nuts 60 g
Overglaze as much as desired
Spread the butter on the dough.
Mix sugar, cinnamon and nuts in a bowl and spread on the butter.
Let the dough rest in a warm place for 30 minutes and then bake.
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nd kneading phase, when the sound signal goes off. There is no difference in the
LARGE
550 ml
50 g
1/4 teaspoon
1/4 teaspoon
700 g
100 g
1 packet
LARGE
225 ml
1/4 teaspoon
1
20 g
450 g
50 g
3/4 packet
3 tablespoons
100 g
1.5 teaspoons
90 g
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