Gastroback Design Brotbackautomat Plus Bedienungsanleitung Seite 74

raIsIn BreaD
INGREDIENTS
loaf size up to
Water
Egg
Salt
Oil
Milk Powder
Sugar
Bread Flour
Dry Yeast
Raisin
PREPARATION
Fill the ingredients into the bread pan
in the stated order. The corresponding
amount of fresh milk can be used instead
of water. Add the raisins as soon as the
beeper sounds during the kneading pro-
cess. Program selection: SWEET.
ultra-Fast BreaD
INGREDIENTS
loaf size up to
Water (ca. 50°C) 230 ml
Egg
Salt
Sugar
Bread Flour
Dry Yeast
Butter
PREPARATION
Fill the ingredients into the bread pan in the
stated order. Warm the water to approx.
50°C before filling in. Add the butter 10
minutes after the knead process has star-
ted, to produce a better loaf.
Program selection: ULTRA-FAST.
74
750 g 500 g
200 ml 120 ml
1
4 g
26 g 18 g
60 g 40 g
40 g 25 g
350 g 210 g
4 g
22 g 15 g
750 g 500 g
145 ml
1
7 g
22 g 14 g
380 g 260 g
9 g
24 g 18 g
aPPle crIsP
INGREDIENTS
Medium cooked apples
Lemon juice
1 Packed brown sugar
3 g All-purpose flour
Quick cooking oats
Softened Butter
PREPARATION
Cook 4 medium sized apples and remo-
2 g
ve all pips. Then chop the apples in
small pieces and mash them finely in
the measure cup. Then add the mash
into the bread pan with the other ingre-
dients. Program selection: DESSERT.
rIce PuDDInG
INGREDIENTS
Beaten eggs
Milk
Soft Cooked Rice
Sugar
Raisin
Vanilla
1 Cinnamon
5 g
PREPARATION
Beat the eggs. Then fill all ingredients
into the bread pan. Program selection:
6 g
DESSERT.
4
15 g
80 g
50 g
60 g
50 g
2
160 g
250 g
70 g
60 g
4 g
4 g