Dough Preparation - Clatronic BBA 2605 Bedienungsanleitung

Wholemeal Bread
Components
Water
Margarine or butter
Eggs
Salt
Sugar
1050 type fl our
Wheat wholemeal fl our
Dry yeast
Program „VOLLKORNBROT"
If using the timer, do not use eggs, but add more water.
Buttermilk Bread
Components
Buttermilk
Margarine or butter
Salt
Sugar
1050 type fl our
Dry yeast
Program „NORMAL"
Onion bread
Components
Water
Margarine or butter
Salt
Sugar
Large chopped onion
1050 type fl our
Dry yeast
Program „NORMAL"-or „ULTRA SCHNELL"^
Seven Cereal Bread
Components
Water
Margarine or butter
Salt
Sugar
1150 type fl our
Wholemeal fl our
7-grain fl akes
Dry yeast
Program „VOLLKORN"
When using whole grains, soak them in advance
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Sunfl ower Bread
Components
300 ml Water
1 1/2 tbsp Butter
1 550 type fl our
1 tsp Sunfl ower seeds
2 tsp Salt
360 g Sugar
180 g Dry yeast
1 packet Program „NORMAL"
Tip: sunfl ower seeds can be replaced with pumpkin seeds.
Toast the seeds in the pan to give them an intense fl avor.
Coarse White Bread
Components
300 ml Milk
1 1/2 tbsp Margarine or butter
1 tsp Salt
2 tsp Sugar
540 g 1050 type fl our
1 packet Dry yeast
Program „NORMAL", „SCHNELL" or „ULTRA SCHNELL"
Leavened Bread
Components
250 ml Dried leaven
1 tbsp Water
1 tsp Margarine or butter
2 tbsp Salt
1 Sugar
540 g 1150 type fl our
1 packet 1050 type fl our
Yeast
Program „NORMAL"
Note:
The recipes should be adapted to the respective weight.
300 ml
1 1/2 tbsp
1 tsp
2 1/2 tbsp
French Baguette
240 g
Components
240 g
Water
60 g
Honey
1 packet
Salt
Sugar
550 type fl our
Dry yeast
Program „TEIG"
Divide the dough when ready into 2 – 4 parts, form long loaf
shapes and leave them to rest for 30 – 40 minutes. Make a
series of diagonal cuts on the top surface and put the bread to
bake in the oven.

Dough Preparation

04.01.2008 10:45:04 Uhr 04.01.2008 10:45:04 Uhr
350 ml
1 tbsp
540 g
5 tbsp
1 tsp
1 tbsp
1 packet
300 ml
2 tbsp
1 1/2 tsp
1 1/2 tsp
540 g
1 packet
50 g
350 ml
1 1/2 tbsp
3 tsp
2 tbsp
180 g
360 g
1/2 packet
300 ml
1 tbsp
1 tsp
1 tsp
540 g
1 packet
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