Recipy Book - Girmi MP20 Manual Del Usuario

RECIPEBOOK
Bread is one of the most important daily food, and each city has its own specialties. The varieties of bread are
therefore virtually endless.
The goal of this cookbook is to provide the basics and ideas to be able to unleash the imagination and create
your own personal recipes in the best way.
The bread maker is an excellent machine also for coeliacs, since it allows to make good bread with flour
SOME TIPS
1) The order of insertion of ingredients is important. Place ingredients in same order as described.
2) During the first phase of the program, the machine emits a "beep". If you have additional ingredients
(eggs, cereals, olives, etc ...), place them at the "beep".
3) If at the end of the program you think that external cooking is not complete, you can continue cooking
by using the program 19.
4) Once the program is completed, remove the pan with pot holders, turn it upside down and pull out the
bread. Allow to cool the bread before cutting.
5) If the kneading blade gets stuck in the bread, remove it without using metal objects. Better to remove it
with your fingers when the bread is cold.
6) If the kneading blade gets stuck in the pin, pour warm water and mild detergent for dishes and wait for
the fouling soften.
300 ml of warm water
1 tablespoon of extra-virgin olive oil
600g flour
Or
Note: the same recipe can also be made with other flours: whole wheat, 5 cereals, kamut, etc..
400 ml of warm water
1 tablespoon extra-virgin olive oil
500g gluten free flour
WARNING: Ensure to avoid any contamination with flour or other foods containing gluten.
250 ml of warm water
1 tablespoon extra-virgin olive oil
500g whole wheat flour
200 ml of warm water
1,5 tablespoon extra-virgin olive oil
420g flour
230 ml of warm water
1 tablespoon extra-virgin olive oil
400g spelled flour
1/2 sachet of dried yeast
and gluten-free ingredients.
Program BASIC 1, Weight 1000g, Color as you prefer
Program QUICK 5, Weight 1000g, Color as you prefer
Program GLUTEN FREE 7, Weight 1000g, Color Medium
WHOLE WHEAT Bread
Program WHOLE WHEAT 3, Weight 1000g, Color as you prefer
Program FRENCH 2, Weight 750g, Color as you prefer
Program BASIC 1, Weight 750g, Color as you prefer
White Bread
1 teaspoon granulated sugar
1 teaspoon of salt
1/2 sachet of dried yeast
The Gluten Free Bread
1 teaspoon granulated sugar
2 teaspoons of salt
1 sachet of baking powder gluten-free
1 teaspoon granulated sugar
10g of salt
1/2 sachet of dried yeast
French bread
1 teaspoon granulated sugar
1 tablespoon of salt
1/2 sachet of dried yeast
Spelt Bread
1 pinch of sugar
1 teaspoon of salt
2 tablespoons of cornstarch
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