RECIPES 

For each recipe, add the ingredients in the exact order indicated.

Depending on the recipe chosen and the corresponding programme.

Do not alter the quantities or omit ingrdients as it can upset the critical balance of the recipe

Basic White	Bread	programme 1	.......	.......	Milk	Loaf	programme 1
	750 g	1000 g				750 g	1000 g
Sunflower oil	1 tbsp	1.5 tbsp			Butter softened, diced	50 g	60 g
Water	245 ml	300 ml			Salt	1.5 tsp	2 tsp
Salt	1 tsp	1.5 tsp			Sugar	2 tbsp	2.5 tbsp
Sugar	3 tsp	1 tbsp			Liquid milk	260 ml	310 ml
Powdered milk	1 tsbp	2 tbsp			White bread Flour	400 g	470 g
White Bread Flour	455 g	550 g			yeast dry	1 tsp	1.5 tsp
Yeast dry type	1 tsp	1.5 tsp
		Programme 2					Programme 2
French Bread					Farmhouse Loaf
	750 g	1000g				750 g	1000 g
Water	270 ml	360 ml			Water	270 ml	360 ml
Salt	1.5 tsp	2 tsp			Salt	1.5 tsp	2 tsp
White Bread Flour	460 g	620 g			White Bread flour	370 g	500 g
Yeast Dry	1.5 tsp	2 tsp			Rye Flour	90 g	120 g
					Yeast	1.5 tsp	2 tsp
		Programme 3					Programme 3
Wholemeal Loaf					Peasent Bread
	750 g	1000 g				750
							1000 g
Sunflower oil	2 tsp	1 tbsp			Sunflower oil	2 tsp	1 tbsp
Water	270 ml	360 ml			Water	270 ml	360 ml
Salt	1.5 tsp	2 tsp			Salt	1.5 tsp	2 tsp
Sugar	2 tsp	1tbsp			Sugar	2 tsp	1tbsp
Flour	225 g	300 g			Flour	230 g	300 g
Wholemeal Flour	225 g	300 g			Rye Flour	110 g	150 g
Yeast	1 tsp	1.5 tsp			Wholemeal Flour	110 g	150 g
					Yeast Dry	1 tsp	1.5 tsp
		Programme 4					Programme 4
Brioche					Kugelhopf
	750 g	1000 g				750 g	1000 g
Eggs	2	3			Eggs	2	3
Butter	150 g	175 g			Butter	140 g	160 g
Liquid milk	60 ml	70 ml			Liquid milk	80 ml	100 ml
Salt	1 tsp	1.5 tsp			Salt	1/2 tsp	1 tsp
Sugar	3 tbsp	4 tbsp			Sugar	4 tbsp	5 tbsp
White Bread Flour					White Bread Flour	350 g	420 g
type 55	360 g	440 g			Yeast dry	2 tsp	2.5 tsp
Yeast Dry	2 tsp	2.5 tsp			Raisins	100 g	150 g
Optional 1 tsp	orange	blossom water

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 knealing cycle.