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Recipe examples
Notes on preparing dough
Add the ingredients only in the listed order. This is the only way to properly mix the
ingredients.
Above all, the yeast may not touch the salt nor the liquids.
Measuring ingredients
Adhere exactly to the specified amounts. Especially do not take larger amounts than
specified.
Measure the ingredients exactly. Use the supplied measuring cup and measuring spoon
to measure the ingredients.
Do not heap the ingredients on the measuring spoon; smooth out the ingredients so that it
is level with the edge to avoid using more than specified.
Further notes
Most of the commercial flour types are suitable for making bread with fine flour. When
adding only minor amounts (10 - 20%) of grist or grains, the programs for fine flour should
also be selected. Program 3 can be used to make breads consisting mainly (70 - 95%) of
whole grains. If you would like to make your own recipe with a wholemeal portion, we
recommend trying this program first.
Lukewarm milk or water is recommended as liquid ingredient. If the added liquid is warmer,
then baking can proceed faster. If the liquid is cooler (approx. 20 °C), the bread will be
bigger and fluffier.
Please note that butter and margarine should always be added in a soft or even fluid state.
Bread that is mostly baked with wholemeal flour or with ingredients such as nuts, bran, etc.,
will be heavier and smaller than bread made of white flour.
The yeast must always be dry before being placed on top of the flour.
Manual breadbaker_MD10259 AUS.fm Seite 17 Mittwoch, 2. Februar 2005 5:33 17
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