TEFAL home bread OW300170 Bedienungsanleitung Seite 24

tsp > teaspoon - tbsp > tablespoon
BRIOCHE
Eggs
Butter
Liquid milk
Salt
Sugar
White Bread Flour,
type 55
Yeast*
Optional: 1 teaspoon orange blossom water.
PROGRAMME 5
SUPER FAST BREAD
Sunflower oil
Water
(35 to 40°C max.)
Salt
Sugar
Powdered milk
White Bread Flour
Yeast*
PROGRAMME 6
PIZZA DOUGH
Olive oil
Water
Salt
White Bread Flour
Yeast*
PROGRAMME 7
FRESH PASTA
Eggs
Water
Flour (in UK Plain Flour)
Salt
24
750 g 1000 g
2 3
150 g 175 g
60 ml 70 ml
1 tsp 1.5 tsp
3 tbsp 4 tbsp
360 g 440 g
2 tsp 2.5 tsp
750 g 1000 g
1 tbsp 1.5 tbsp
270 ml 360 ml
1 tsp 1.5 tsp
1 tbsp 1 tbsp
1 tbsp 2 tbsp
430 g 570 g
3 tsp 3.5 tsp
750 g 1000 g
1 tbsp 1.5 tbsp
240 ml 320 ml
1.5 tsp 2 tsp
480 g 640 g
1 tsp 5 g
or 1.5 tsp
1000 g
5
60 ml
600 g
1 tsp
PROGRAMME 4
KUGELHOPF
Eggs
Butter
Liquid milk
Salt
Sugar
White Bread Flour
Yeast*
Raisins***
Optional: soak the raisins in a light syrup (50% sugar 50% water) or
alcohol such as schnapps or grape eau de vie.
Optional: place whole almonds on the top of the dough at the end of the
last kneading cycle.
YOGHURT BREAD
Water
Plain yoghurt
Salt
Sugar
White Bread Flour
Rye flour
Yeast*
JAMS AND COMPOTES
Cut or chop up the fruit of your choice before putting in
the breadmaker.
Strawberry, peach, rhubarb or apricot jam:
580 g fruit, 360 g sugar, juice of 1 lemon.
Orange marmalade:
500 g fruit, 400 g sugar.
Apple/rhubarb compote:
750 g fruit, 4.5 tbsp sugar
Rhubarb compote:
750 g fruit, 4.5 tbsp sugar.
Note: When making jam never exceed the quantity in
the recipe otherwise it could boil over.
750 g 1000 g
2
140 g 160 g
80 ml 100 ml
1/2 tsp 1 tsp
4 tbsp 5 tbsp
350 g 420 g
2 tsp 2.5 tsp
100 g 150 g
PROGRAMME 8
1000 g
200 ml
1 (125 g)
2 tsp
1 tbsp
480 g
70 g
2.5 tsp
PROGRAMME 9
3