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Bread with honey
900 gram 1200 gram
White flour
500 gr
Water
300 ml
Butter/ oil
10 gr
Honey*
10 gr
Salt
10 gr
Dried yeast
8 gr
* Preferably use liquid honey.
Program: Basic, French or Whole wheat
Bread with sunflower seeds
900 gram 1200 gram
White flour
450 gr
Water
300 ml
Butter/ oil
10 gr
Sugar
10 gr
Salt
10 gr
Dried yeast
6 gr
Extra ingredients:
Sunflower seeds
100 gr
Program: Sweet
Cake
Self raising flour
Butter
Eggs (beaten)
Sugar
Vanilla sugar
Milk
Program: Cake
Put the ingredients in the breadpan. Set the breadmaker
and before you press start, stir the ingredients with a
wooden spoon. This enhances the kneading process.
Strawberry jam
Strawberries
Sugar
Lemonjuice (fresh)
or lemonjuice (concentrated)
Program: Jam
If you use fruits with pips, you should first remove these. If you
use other fruits, it is possible that you have to adjust the amount
of sugar or lemonjuice. Otherwise the jam could be too sweet.
Attention: the fruit contains fruitsugars. The amount of sugars
can differ per fruit. When a fruit contains a lot of sugar of its own
it is possible that the jam boils over. Always stay in the neigh-
bourhood of the machine when you are making jam. If the jam is
almost boiling over, carefully open the lid and close it when the
jam is boiling regurlarly again. Be carefull: hot steam will get out
of the breadmaker.
Apricotjam
Fresh apricots
Sugar
Lemonjuice (fresh)
or lemonjuice (concentrated)
Program: Jam
700 gr
390 ml
14 gr
14 gr
14 gr
11 gr
700 gr
400 ml
15 gr
15 gr
15 gr
9 gr
150 gr
250 grams
250 grams
5 eggs
250 grams
1 sack
4 tablespoons
450 grams
275 grams
3 tablespoons
1 tablespoon
450 grams
250 grams
3 tablespoons
1 tablespoon
Bread with raisins and nuts
900 gram 1200 gram
White flour
450 gr
Eggs *
2
Water *
300 ml
Butter/ oil
20 gr
Sugar
10 gr
Salt
10 gr
Dried yeast
10 gr
Extra ingredients:
Raisins
350 gr
Nuts
100 gr
Program: Sweet
Attention: First soak the raisins and if necessary the nuts, other-
wise they take out all the fluids from the dough.
Add the extra ingredients after the first beep-signal.
* First you must put an egg in a measuring cup and then fill it up
to 300/390 ml with water.
Dough for buns
White flour
500 gr
Egg yolk *
1
Water *
325 ml
Butter/ oil
20 gr
Sugar
12 gr
Salt
12 gr
Dried yeast
10 gr
Program: Dough
1 extra egg (beaten) to smear on the buns.
* The amount of fluids (water and beaten eggs together) should
be approx. 325 ml.
Process: Take the dough out of the breadmaker when the beep
sounds. Devide the dough in buns. Place them on a slightly oiled
baking tray. Leave the dough to rise for about 40 minutes. Smear
the beaten egg on every bun. Bake them in a oven at ± 200°C in
15 to 20 minutes or when they are coloured goldenbrown.
If you wish to make a glutenfree bread, check out the website:
www.celiac.com
Every kind of glutenfree flour needs its own recipe.
700 gr
3
390 ml
30 gr
14 gr
14 gr
14 gr
350 gr
150 gr
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