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Unold 68511 Backmeister Manual

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47
RECIPES FROM THE UNOLD BREADMAKER KITCHEN
General
All recipes are based on products available on the German market, in particular on German our types. You will nd a short description of the used
our types on page 44 . The recipes for ready-to-bake mixtures and the recipes for persons suffering from an allergy are not completely included,
as these recipes are based on special products available on the German market. The manufacturer cannot assume any guarantee for unknown
products which are sold in other coun tries. Therefore you should take your usual recipes and modify them with regard to the maximum quan tities.
You may also use ready-to-bake mixtures for bread. Please follow the instructions on the products. All recipes are prepared with dry yeast. When
using fresh yeast you should not use the time delay function.
IMPORTANT INFORMATION FOR USE OF THE DOUBLE MOULD:
When using the double mould, you should always prepare 2 small breads at a time, either two breads with the same recipe or two bread with dif-
ferent recipes, but using one programme. For this reason, you nd the quantities for one small bread as well as for two small breads. You should
never prepare only one small bread, as the mould itself as well as the machine can be damaged by the uneven heat distribution, if only one side
of the double mould is lled.
CLASSICAL BREAD RECIPES
Classic Whitebread
Double mould Large mould
Size I Size I Size II
Ingredients for a bread weight of 400 g 2 x 400 g 1080 g 1580 g
Water 175 ml 350 ml 500 ml 700 ml
Salt ¾ tsp 1 ¼ tsp 1 ½ tsp 2 tsp
Sugar ¾ tsp 1 ¼ tsp 1 ½ tsp 2 tsp
Semolina 100 g 200 g 200 g 300 g
Flour type 550 175 g 350 g 500g 700 g
Yeas ½ sachet 1 sachet 1 sachet 1½ sachet
Program: SCHNELL (Rapid) + VOLLKORN (wholemeal)
Country bread
Double mould Large mould
Size I Size I Size II
Ingredients for a bread weight of 450g 2 x 450 g 950 g 1500 g
Milk 160 ml 320 ml 350 ml 550 ml
Margarine/butter 15 g 30 g 30 g 50 g
Salt ¾ tsp 1 ½ tsp 1 ½ tsp 2 tsp
Sugar ¾ tsp 1 ½ tsp 1 ½ tsp 2 tsp
Flour 1050 300 g 600 g 650 g 1000 g
Dry yeast ½ sachet 1 sachet 1 sachet 1 ½ sachet
Program: BASIS
French white bread
Double mould Large mould
Size I Size I Size II
Ingredients for a bread weight of 400 g 2 x 400g 1280 g 1750 g
Water 250 ml 500 ml 550 ml 750 ml
Salt ¾ tsp 1 ½ tsp 1 ½ tsp 2 tsp
Vegetable oil ½ tblsp 1 ½ tblsp 1 ½ tsp 2 tblsp
Flour type 405 250 g 500 g 700 g 1050 g
Wheat our 50 g 100 g 100 g 150 g
Sugar ¾ tsp 1 ½ tsp 1 ½ tsp 2 tsp
Dry yeast ½ sachet 1 sachet 1 sachet 1½ sachet
Program: SCHNELL (Rapid)
Italian white bread - Ciabatta
Double mould Large mould
Size I Size I Size II
Ingredients for a bread weight of 400 g 2 x 400 g 1300 g 1820 g
Water 250 ml 570 ml 570 ml 750 ml
Salt ½ tsp 1 tsp 1 ½ tsp 2 tsp
Vegetable oil ½ tblsp 1 tblsp 1 ½ tblsp 2 tblsp
Sugar ½ tsp 1 tsp 1 ½ tsp 2 tsp
Flour type 550 250 g 500 g 650 g 950 g
Corn semolina 50 g 100 g 150 g 200 g
Dry yeast ½ sachet 1 sachet 1 sachet 1 ½ sachet
Program: SCHNELL (Rapid)
Buttermilk bread
Double mould Large mould
Size I Size I Size II
Ingredients for a bread weight of 500 g 2 x 500 g 1150 g 1750 g
Butter milk 225 ml 450 ml 550 ml 750 ml
Salt ½ tsp 1 tsp 1 ½ tsp 2 tsp
Sugar ½ tsp 1 tsp 1 ½ tsp 2 tsp
Flour type 1050 300 g 600 g 760 g 1000 g
Dry yeast ½ sachet 1 sachet 1 sachet 1 ½ sachet
Program: BASIS
… 47 …


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