Bread Recipes - Unold 68511 Instrucciones De Uso

tsp. = level tea spoon (or measuring spoon small)
g = grams
ml = millilitres
bag = bag package dry yeast of 7 g content for
500 g flour - corresponds to 20 g fresh yeast
4. Adding of fruit, nuts or corn
Should you wish to include further ingredients, this can
be done in all programs (except jams) as soon as the peep
sound is heard. If the ingredients are added too soon, they
can be ground up by the kneader.
Should there be no sizes mentioned in the recipes because
they do not exist in the prescribed program, then the small
and also the large quantities will be successful for the ap-
propriate type in the mentioned program. The programs
without size selection are programmed appropriately.
5. Bread weights and volumes
In the following recipes you will find exact details of bread:
However, you will see that the weights for pure white bread
are less than those for wholemeal bread. This is because
white flour rises more and therefore is somewhat limited.
In spite of these exact weight details, certain differences
may occur. The actual bread weight is very much depend-
ant on the humidity in the air on preparation. All breads

BREAD RECIPES

All recipes are based on products available on the German market, in particular on German flour types. You will find a
short description of the used flour types on page 56. 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 countries.
Therefore you should take your usual recipes and modify them with regard to the maximum quantities. 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 different recipes, but using one programme. For this reason, you find the quan-
tities 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 filled.
Classic Whitebread
Ingredients for a bread weight of
Water
Salt
Sugar
Semolina
Flour type 550
Yeas
Program: Schnell (Rapid) + Vollkorn (wholemeal)
Copyright UNOLD AG | www.unold.de
that have a high proportion of wheat will achieve a great-
er volume and in the highest weight class will rise above
the pan edge after the last raising. Nevertheless, they do
not overflow. The bread bulging over the pan edge will be
somewhat lighter browned as the bread in the pan. It is rec-
ommended to use the FAST program for sweet breads, or
the HEFEKUCHEN program; thus the bread will be lighter.
Do not use more than the quantities of step I in this pro-
gram.
6. Baking results
The baking results are in particular dependant upon the lo-
cal situation (soft water, high humidity, great heights state
of the ingredients, etc.). For this reason, the figures in the
recipes are only clues and have to be adapted according-
ly If one or other recipe is not successful, do not give up,
moreover try to find out the cause and try again, for exam-
ple with alternative quantity proportions. Before you bake
a bread overnight with the timer delay, we recommend that
you make a trial bread so that, in certain circumstances,
the recipe can be altered.
Double mould
Size I
400 g 2 x 400 g
175 ml 350 ml
¾ tsp 1 ¼ tsp
¾ tsp 1 ¼ tsp
100 g 200 g
175 g 350 g
½ sachet 1 sachet
Large mould
Size I Size II
1.080 g 1.580 g
500 ml 700 ml
1 ½ tsp 2 tsp
1 ½ tsp 2 tsp
200 g 300 g
500g 700 g
1 sachet 1½ sachet
59