ZELMER 43Z010 - Инструкция (Страница 137)

139
CLASSIC RECIPES
Ready-made bread mixtures available
in shops can be especially used in the
appliance.
WHITE BREAD
(bread weight approx. 900 g)
BUTTERMILK BREAD
(bread weight approx. 900 g)
Ingredients
Water or milk
Salt
Sugar
Flour type 500
Dry yeast
425 ml
1½ teaspoon
1½ teaspoon
600 g
1 teaspoon
Ingredients
Buttermilk
Salt
Sugar
Flour type 500
Dry yeast
375 ml
1 teaspoon
1 teaspoon
500 g
1 teaspoon
Program: BASIC or FRENCH Program: BASIC or FRENCH
NUT AND RAISIN BREAD
(bread weight approx. 900 g)
SUNFLOWER BREAD
(bread weight approx. 900 g)
7 GRAIN CEREAL BREAD
(bread weight approx. 700 g)
Ingredients
Water or milk
Margarine or butter
Salt
Sugar
Flour type 500
Dry yeast
Raisins
Crushed nuts
350 ml
1 ½ tablespoon
1 teaspoon
2 tablespoons
540 g
1 teaspoon
100 g
3 tablespoons
Ingredients
Water
Butter
Flour type 550
Sunflower seeds
Salt
Sugar
Dry yeast
350 ml
1 tablespoon
540 g
5 tablespoons
1 teaspoon
1 tablespoon
1 teaspoon
Ingredients
Water or milk
Margarine or butter
Salt
Sugar
Flour type 550
Whole wheat flour
7-grain flakes
Dry yeast
300 ml
1 ½ tablespoon
1 teaspoon
2 ½ tablespoon
240 g
240 g
60 g
1 teaspoon
Program: BASIC
Add raisins and nuts after the first acoustic
signal or after the first kneading cycle.
Program: BASIC
Tip: Sunflower seeds can be replaced with
pumpkin seeds. Toast the seeds in a frying
pan to give them a more intense flavor.
Program: WHOLEWHEAT
When using whole grains, soak them first.
ONION BREAD
(bread weight approx. 900 g)
WHOLE WHEAT BREAD
(bread weight approx. 900 g)
CHOCOLATE AND NUT BREAD
(bread weight approx. 700 g)
Ingredients
Water or milk
Margarine or butter
Salt
Sugar
Large, chopped onion
Flour type 550
Dry yeast
250 ml
1 tablespoon
1 teaspoon
2 tablespoons
1
540 g
1 teaspoon
Ingredients
Water or milk
Margarine or butter
Eggs
Salt
Sugar
Flour type 550
Whole wheat flour
Dry yeast
300 ml
1½ tablespoon
1
1 teaspoon
2 teaspoons
360 g
180 g
1 teaspoon
Ingredients
Water
Chocolate-nut
spread
Salt
Caster sugar
Flour type 500
Plain flour
Dry yeast
275 ml
90 ml
1½ teaspoons
1½ teaspoons
300 g
150 g
1 teaspoon
Program: BASIC
Bake this bread immediately.
Program: WHOLEWHEAT
NOTE: While using the “DELAY TIMER”
program, add more water instead of eggs.
Program: FRENCH
ROSEMARY AND GARLIC FOCACCIA
BREAD
FRENCH BAUGETTES
(bread weight approx. 900 g)
PIZZA DOUGH
(ingredients for 3 pizzas)
Ingredients
Water
Olive oil
Fresh, chopped
rosemary
Garlic, peeled and
crushed
Flour type 500
Salt
Dry yeast
200 ml
1 tablespoon
2 tablespoons
3 cloves
350 g
1 teaspoon
½ teaspoon
Ingredients
Water
Honey
Salt
Sugar
Flour type 550
Dry yeast
300 ml
1 tablespoon
1 teaspoon
1 teaspoon
540 g
1 teaspoon
Ingredients
Water
Salt
Olive oil
Flour type 500
Sugar
Dry yeast
300 ml
¾ teaspoon
1 tablespoon
450 g
2 teaspoons
1 teaspoon
Program: DOUGH
Program: DOUGH
Divide the dough when ready into 2-4 parts,
form long loaf shapes and leave them to rest
for about 30-40 minutes. Make a series of
diagonal cuts on the top surface and put the
bread to bake in the oven.
Program: DOUGH
After the kneading process, spread the
dough, form a round shape and leave to
rest for 10 minutes. Spread the sauce and
add the desired filling. Bake in the oven for
20 minutes.