high altitude (more than 750 m) the dough means that they are not envisaged in the
rises faster. The yeast can be reduced proposed programs and that both small
in these cases by 1/4 to 1/2 of a teaspoon and large quantities can be used.
to proportionally reduce its rising. The
same is true of places with particularly 5. Bread weights and volumes
soft water. • In the following recipes you will find exact
indications regarding the bread
3. Adding and measuring the ingredients weight.You will see that the weight of
and quantities pure white bread is less than that of
• Always put in first the liquid and the yeast wholemeal bread. This depends on the
at the end. To avoid that the yeast acts fact that white flour raises more and hence
too fast (in particular when using the limits need to be posed.
timing function), contact between the • Despite the precise weight indications
yeast and the liquid must be avoided. there may be slight differences.The actual
• When measuring use the same bread weight depends much on the air
measuring units, that is to say use either humidity of the room at the moment of
the measuring spoon supplied with the the preparation.
bread baking machine or a spoon used • All breads with a substantial portion of
in your home when the recipes require wheat reach a large volume and exceed
doses measured in tablespoons and the container edge after the last rising in
teaspoons. the case of the highest weight class. But
• The measures in grams must be weighed the bread does not spill over. The part
precisely. of the bread outside the tin is more easily
• For the millimeter indications you can use browned compared to the bread in the
the supplied measuring beaker. The tin.
abbreviations in the recipes mean: • When the RAPID or ULTRA RAPID
EL = level tablespoonful (or large program is suggested for sweetbreads,
measuring spoon) you can use the ingredients in smaller
TL = level teaspoonful (or small quantities also for the SWEET BREAD
measuring spoon) program to make a lighter bread.
g = grams
ml = milliliter 6. Baking results
Packet = 7g dry yeast for 500 g of flour • The result of the baking depends on the
– corresponds to 20 g of fresh yeast on-site conditions (soft water – high air
1 OZ (Unze) = 28,35 g humidity –high altitude–consistency of
• Fruit, nuts or cereal ingredients. If you the ingredients, etc.). Therefore, the
wish to add other ingredients, you can recipe indications are reference points
do so in specific programs (see the which can be adapted.
“Program Phase Timing” table), when If one recipe or another does not go
you here the acoustic signal. If you add straight the first time, do not let yourself
the ingredients too early, they will be be discouraged. Try to find the cause
crushed during the kneading. and try it again by varying the proportions.
• If the bread is too pale after baking, you
4. Recipes for the bread baking machine can leave it to brown with the baking
The following recipes are for various program.
bread sizes. The total weight of the • It is recommended to bake a test bread
ingredients should not exceed 1250 before actually setting the timing function
grams. for use overnight so that you can make
If no levels are specified in the recipe, it the necessary changes if necessary.
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İlginizi çekebilecek Fakir marka Otomatik Ekmek Yapma Makinası ürünleri
