Classic Bread Recipes - Clatronic BBA 3365 Instrucciones De Servicio

bread falls in more rarely and it is more easily digestible. The
effect can be easily appreciated when baking wholewheat and
other bakery products made of home-milled flour.
• The black malt used in some recipes is dark-roasted barley
malt. It is used to obtain a darker bread crust and soft part (e.g.
brown bread). Rye malt is also suitable but it is not as dark.
You can find this malt in whole food shops.
• Bread seasoning can generally be added to all our brown
breads. The amount depends on your personal taste and the
manufacturer's specifications.
• Pure lecithin powder is a natural emulsifier that improves the
volume of the bread, makes the soft part softer and lighter and
keeps it fresh for longer.
2. Adjust Doses
If the doses need to be increased or reduced, make sure that
the proportions of the original recipe are maintained. To obtain
a perfect result, the basic rules below for the adjustment of the
ingredient doses must be following:
• Liquids/flour: The dough ought to be soft (not too soft) and
easy to knead without becoming stringy. A ball can be obtained
by kneading it lightly. This is not the case with heavy dough like
rye wholewheat or cereal bread. Check the dough five minutes
after the first kneading. If it is too moist, add some flour until
the dough has reached the right consistency. If the dough is
too dry add a spoonful of water at a time during the kneading.
• Replacing liquids: When using ingredients containing liquids in
a recipe (e.g. curd cheese, yogurt, etc.) the required amount
of liquid must be reduced. When using eggs beat them in the
measuring beaker and fill it up with the other required liquids to
the envisaged amount.
If you are living in a place located at a high altitude (more than
750 m above sea level) the dough rises faster. The yeast can
be reduced in these cases by ¼ to ½ teaspoon to proportionally
reduce its rising. The same is true of places with particularly soft
water.
3. Add and Measure Ingredients and Quantities
• Always put in first the liquid and the yeast at the end.
To avoid that the yeast acts too fast (in particular when us-
ing the timing function), contact between the yeast and the
liquid must be avoided.
• When measuring use the same measuring units, that is to
say use either the measuring spoon supplied with the bread
maker, or a spoon used in your home when the recipes
require doses measured in tablespoons and teaspoons.
• The measures in grams must be weighed precisely.
• For the milliliter indications you can use the supplied measuring
cup, which has a graduated scale of 50 to 200 ml.
The abbreviations in the recipes mean:
tbs = level tablespoonful (or large measuring spoon)
tsp = level teaspoonful (or small measuring spoon)
g = grams
ml = millilitre
Packet = 7 g dry yeast for 500 g of flour – corresponds to
20 g of fresh yeast
• Fruit, nuts or cereal ingredients. If you wish to add other ingre-
dients, you can do so in specific programs when hearing the
acoustic signal. If you add the ingredients too early, they will be
crushed during the kneading.
4. Recipes for the Bread Maker Type BBA 3365
The following recipes are for various bread sizes. In some pro-
grams a difference is made in weight. We recommend you to use
Level I for a bread loaf of approx. 750g and Level II for a bread
loaf of approx. 1000g.
Caution:
Adjust the recipes to the appropriate weight.
5. Bread Weights and Volumes
• In the following recipes you will find exact indications regard-
ing the bread weight. You will see that the weight of pure white
bread is less than that of wholewheat bread. This depends on
the fact that white flour rises more and hence limits need to be
posed.
• Despite the precise weight indications there may be slight
differences. The actual bread weight depends much on the
humidity of the room at the time of preparation.
• All breads with a substantial portion of wheat reach a large
volume and exceed the baking tin edge after the last rising
in case of the higher weight level. But the bread does not
spill over. The part of the bread outside the tin is more easily
browned compared to the bread in the tin.
• If for sweet bread the program SCHNELL is recommended,
then you can also bake (only) the smaller quantity of the re-
spective recipe in SÜSSES BROT program, which makes the
bread more spongy.
6. Baking Results
• The baking result depends on the on-site conditions (soft water
– high humidity – high altitude – consistency of the ingredients,
etc.). Therefore, the recipe indications are reference points,
which can be adjusted. If one recipe or another dose not work
out straight the first time, do not be discouraged. Try to find the
cause and try it again by varying the proportions.
• If the bread is too pale after baking, you can leave it to brown
with program BACKEN.

Classic Bread Recipes

Classic White Bread
Ingredients
Water or milk
Margarine/butter
Salt
Sugar
Flour type 550
Dry yeast
Program "NORMAL"
300 ml
1 1/2 tbs
1 tsp
1 tbs
540 g
1 packet
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