TEFAL BREAD & BAGUETTINES PF350138 Manual De Instrucciones página 279

RECIPES
For each recipe, add the ingredients in the exact order indicated. Depending on the recipe
chosen and the corresponding programme, you can take a look at the summary table of
preparation times (pages 382-386) and follow the breakdown for the various cycles.
tsp = teaspoon - tbsp = tablespoon
PROG. 1 - BAGUETTE
To make 4 or 8 baguettes of about 100 g
1. W ater
2. S alt
3. W hite bread flour T55
4. Y east**
PROG. 4 - BASIC WHITE BREAD
1. W ater
2. S unflower oil
3. S alt
4. S ugar
5. P owdered milk
6. W hite bread flour T55 345 g 455 g
7. Y east**
PROG. 6 - WHOLEMEAL BREAD
1. W ater
2. S unflower oil
3. S alt
4. S ugar
5. W hite bread flour T55 130 g
6. W holemeal flour T150 200 g
7. Y east**
PROG. 8 - FAST WHITE BREAD
1. W ater (warmed 35°C) 210 ml 285 ml 360 ml
2. S unflower oil
3. S alt
4. S ugar
5. P owdered milk
6. W hite bread flour T55 325 g
7. Y east**
*Flaked dried type. In United Kingdom use "Easy Bake" or "Fast Action" yeast.
400 g 800 g
150 ml 300 ml
¾ tsp 1 tsp
½
245 g 490 g
1 tsp 2 tsp
500 g 750 g 1000 g
190 ml 250 ml 330 ml
1 tbsp 1 tbsp 2 tbsp
1/2
1 tsp 1 tsp 1
1/2
2 tsp 3 tsp 1 tbsp
1 tbsp 1 tbsp 2 tbsp
1/2
605 g
1 tsp 1 tsp 1
1/2
500 g 750 g 1000 g
205 ml 270 ml 355 ml
1 tbsp 2 tbsp 3 tbsp
1/2
1 tsp 1 tsp 2 tsp
1/2
1 tsp 2 tsp 3 tsp
1/2
180 g 240 g
270 g 360 g
1 tsp 1 tsp 1
1/2
500 g 750 g 1000 g
3 tsp 1 tbsp 1
1/2
tsp 1 tsp 1
1/2 1/2
2 tsp 3 tsp 1 tbsp
1 tbsp 2 tbsp 2
1/2 1/2
445 g 565 g
1 tsp 2 tsp 3 tsp
1/2 1/2
PROG. 2 - SWEET BAGUETTE
To make 4 or 8 baguettes of about 100 g
1. C old milch
2. S altl
3. S ugar
4. W hite bread flour T55
5. Y east**
Add, when beeps
6. B utter
PROG. 5 - FRENCH BREAD
1. W ater
2. S alt
tsp 3. W hite bread flour T55 350 g
4. Y east**
tsp
PROG. 7 - SWEET BREAD
BRIOCHE
1. E ggs*, beatened
2. B utter, softened
3. S alt
4. S ugar
5. M ilch
6. W hite bread flour T55 280 g
tsp 7. Y east**
Optional : 1 tsp of orange flower water.
PROG. 9 - GLUTEN FREE BREAD
Only use ready to use flour mix.
tbsp Do not exceed 1000 g of dough.
tsp
tbsp
279
400 g 800 g
140 ml
¾ tsp
2 tbsp
210 g
1 tsp
25 g
500 g 750 g
200 ml 275 ml 365 ml
1 tsp 1 tsp 2 tsp
1/2
465 g
1 tsp 1 tsp
500 g 750 g
2 2
115 g 145 g 195 g
1 tsp 1 tsp
2 tbsp 3 tbsp 4 tbsp
1/2
55 ml 60 ml 80 ml
365 g 485 g
1 tsp 2 tsp
1/2
**1 medium egg = 50 g
280 ml
1 tsp
½
4 tbsp
420 g
2 tsp
50 g
1000 g
620 g
1 tsp
1/2
1000 g
3
1 tsp
1/2
3 tsp
1000 g