4 - Lakeland
4 - Lakeland
4 - Lakeland
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Bread Recipes<br />
WHITE BREAD<br />
Select menu ‘01’ or ‘02’<br />
M L XL<br />
strong white bread flour, type 550 400 g 500 g 600 g<br />
teaspoons of salt 11 ⁄2 11 ⁄2 2<br />
tablespoons of sugar 1 11 ⁄2 2<br />
butter 20 g 30 g 40 g<br />
water 280 mL 350 mL 420 mL<br />
teaspoons of dry yeast<br />
1<br />
1<br />
1<br />
(teaspoons for BAKE RAPID option) (2) (2)<br />
1 ⁄2<br />
(21 ⁄2)<br />
WHOLE WHEAT BREAD<br />
Select menu ‘04’ or ‘05’<br />
M L XL<br />
strong whole wheat bread flour 400 g 500 g 600 g<br />
teaspoons of salt 11 ⁄2 11 ⁄2 2<br />
tablespoons of sugar 1 11 ⁄2 2<br />
butter 20 g 30 g 40 g<br />
water 280 mL 350 mL 420 mL<br />
teaspoons of dry yeast<br />
1<br />
(teaspoons for BAKE RAPID option) (11 1<br />
⁄2) (11 1<br />
⁄2)<br />
1 ⁄4<br />
(2)<br />
WHOLE WHEAT RAISIN BREAD<br />
Select menu ‘06’<br />
M L XL<br />
strong whole wheat bread flour 400 g 500 g 600 g<br />
teaspoons of salt 11 ⁄2 11 ⁄2 2<br />
tablespoons of sugar 1 11 ⁄2 2<br />
butter 20 g 30 g 40 g<br />
water 280 mL 350 mL 420 mL<br />
teaspoons of dry yeast 1 1 11 addition (place in raisin nut dispenser):<br />
⁄4<br />
raisin 80 g 100 g 120 g<br />
FRENCH BREAD<br />
Select menu ‘08’<br />
strong white bread flour, type 550 300 g<br />
teaspoons of salt 1<br />
butter 20 g<br />
water 220 mL<br />
teaspoons of dry yeast<br />
3<br />
⁄4<br />
PANNETTONE<br />
Select menu ‘11’<br />
strong white bread flour, type 550 400 g<br />
tablespoons of sugar 4 1 ⁄2<br />
teaspoons of salt 1<br />
butter(cut into 2cm cubes and keep in<br />
fridge)<br />
50 g<br />
egg (beaten) ;medium 2 (100 g)<br />
milk 200 mL<br />
teaspoons of dry yeast 11 ⁄2<br />
additional butter<br />
(cut into 1-2cm cubes and keep in fridge)<br />
70 g<br />
orange peel; chopped finely* 50 g<br />
brown saltana* 50 g<br />
dryed black currant* 50 g<br />
* : added with additional butter<br />
RAISIN BREAD<br />
Select menu ‘03’<br />
M L XL<br />
strong white bread flour, type 550 400 g 500 g 600 g<br />
teaspoons of salt 11 ⁄2 11 ⁄2 2<br />
tablespoons of sugar 1 11 ⁄2 2<br />
butter 20 g 30 g 40 g<br />
water 280 mL 350 mL 420 mL<br />
teaspoons of dry yeast 1 1 11 ⁄2<br />
addition (place in raisin nut dispenser):<br />
raisin<br />
80 g 100 g 120 g<br />
ITALIAN BREAD<br />
Select menu ‘09’<br />
strong white bread flour, type 550 400 g<br />
teaspoons of salt 1 1 ⁄2<br />
tablespoons of olive oil 1 1 ⁄2<br />
water 260 mL<br />
teaspoons of dry yeast 1<br />
SANDWICH BREAD<br />
Select menu ‘10’<br />
strong white bread flour, type 550 380 g<br />
tablespoons of sugar 2<br />
butter 30 g<br />
water 250 mL<br />
teaspoons of dry yeast 1<br />
GLUTEN FREE BREAD<br />
Select menu ‘12’<br />
water 430 mL<br />
tablespoons of oil 1<br />
gluten free bread mix 500 g<br />
teaspoons of dry yeast 2<br />
BASIC BRIOCHE<br />
Select menu ‘11’<br />
strong white bread flour, type 550 400 g<br />
tablespoons of sugar 4<br />
tablespoons of dry milk 2<br />
teaspoons of salt 1<br />
butter (cut into 2cm cubes and keep in<br />
fridge)<br />
50 g<br />
egg (beaten) ;medium 2 (100 g)<br />
water 180 mL<br />
teaspoons of dry yeast 11 ⁄4<br />
additional butter<br />
(cut into 1-2cm cubes and keep in fridge)<br />
70 g<br />
English<br />
23
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