Venga VG BBA 1 Bedienungsanleitung Seite 35

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1. Measure the ingredients accurately and add to the baking tin in the order listed above
(liquid ingredients first).
2. Insert the baking tin in the bread maker. Close the lid.
3. Select the desired programme.
4. Select the desired crust colour.
5. Select the loaf size.
6. Press the START/STOP key.
7. Using oven mitts, remove the bread after the baking time has elapsed.
8. Let it cool down on a wire rack at least one hour before slicing it.
FRENCH BREAD
Programme: 2 (French) – Crust colour: light/dark – Weight: 450g/680g/900g
Traditionally, French bread has a crispier crust and lighter inside texture than basic breads.
Ingredients:
450g
1 cup of water
2 tablespoons of oil
1 teaspoon of salt
2 tablespoons of sugar
2 cups of all-purpose flour
or bread flour
1 teaspoon of quick-rise
yeast
1. Measure the ingredients accurately and add to the baking tin in the order listed above
(liquid ingredients first).
2. Insert the baking tin in the bread maker. Close the lid.
3. Select the desired programme.
4. Select the desired crust colour.
5. Select the loaf size.
6. Press the START/STOP key.
7. Using oven mitts, remove the bread after the baking time has elapsed.
8. Let it cool down on a wire rack at least one hour before slicing it.
SWEET BREAD
Programme: 3 (Sweet)– Crust colour: light/dark – Weight: 450g/680g/900g
Use this setting for recipes that use fruit juice, additional sugar, or sweet ingredients such as
coconut flakes, raisins, dried fruit or chocolate. Baking temperature is reduced to prevent
burning and the extra rise cycle gives the loaves a light, airy texture.
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don't change the page numbering. Keep the
language integrity.
680g
1 1/4 cup of water
2 tablespoons of oil
1 ½ teaspoon of salt
2 tablespoons of sugar
2 ½ cups of all-purpose flour or
bread flour
1 ¼ teaspoon of quick-rise
yeast
35
Assembly page 35/168
900g
1 ½ cup of water
2 tablespoons of oil
2 teaspoons of salt
2 ½ tablespoons of sugar
3 ½ cups of all-purpose flour or
bread flour
1 ½ teaspoon of quick-rise
yeast
VG BBA 1 - 110711