Operation Manual

EN
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RECIPES
1. BASIC
WHITE BREAD (350 gr.)
100 ml lukewarm water
1/2 teaspoon sugar
1 tablespoon extra virgin olive oil
1 teaspoon salt
215 g type “0” flour
1/4 sachet dry brewer’s yeast (*) or
8 g fresh brewer’s yeast
Add all ingredients and wait for 10 minutes
before starting up the appliance. This gives the
yeast time to pre-activate.
GLUTEN-FREE BREAD (350 g)
215 ml lukewarm water
1 teaspoon sugar
1 teaspoon salt
1 tablespoon extra virgin olive oil
250 g gluten-free flour mix
1/2 sachet dry brewer’s yeast (*) or
12 g fresh brewer’s yeast
or:
215 ml full-cream milk (lukewarm)
1 tablespoon sugar
1/2 teaspoon salt
20 g margarine or butter
250 g gluten-free flour mix
1/2 sachet dry brewer’s yeast (*) or
12 g fresh brewer’s yeast
(*) See table of comparisons for yeast amount (dry or fresh (in g/sachets/teaspoons) under
the heading Yeast in the INGREDIENTS section.
You can use this recipe for white bread or gluten-free dough to make other recipes (sweet or savoury)
in this recipe booklet, replacing flour types and increasing the amounts of liquid given. Approximately,
the proportions are the same weight for gluten-free mix and liquids. In some cases, you will need to
experiment. Other useful tricks of the trade are:
• Preheating the ingredients (warm up the liquids; if there are eggs in the mix, emerge them in warm
water for 15 minutes, remove butter/margarine from the fridge 15 minutes before using them,
etc.).
WHITE BREAD (500 gr.)
150 ml lukewarm water
1 teaspoon sugar
1.5 spoons extra virgin olive oil
1.5 teaspoons salt
325 g type “0” flour
1 heaped teaspoon dry brewer’s yeast (*) or 10
g fresh brewer’s yeast
Add all ingredients and wait for 10 minutes
before starting up the appliance. This gives the
yeast time to pre-activate.
GLUTEN-FREE BREAD (500 gr.)
325 ml lukewarm water
Sugar 1.5 teaspoons
1.5 teaspoons salt
1.5 spoons extra virgin olive oil
375 g gluten-free flour mix
3/4 sachet dry brewer’s yeast (*) or 21 g
fresh brewer’s yeast.
or:
325 ml full-cream milk (lukewarm)
Sugar 1.5 teaspoons
1 teaspoon salt
30 g margarine or butter
375 g gluten-free flour mix
3/4 sachet dry brewer’s yeast (*) or 21 g
fresh brewer’s yeast.