SEVERIN YOGHURT MAKER - Especificaciones descargar pdf (Pagina 28)

RECIPES

White bread/French bread

Ingredients:

Programme 2 / White bread

Setting

water 120 180 ml

milk 140 220 ml

butter 10 15 g

salt 1 ½ 2 tsp

sugar 2 3 tbs.

wheat flour, type 405 400 600 g

dry yeast 1 1 ½ tsp.

approx. yield 650g 1000g

Onion bread

Ingredients:

Programme 1 / Standard

Setting

water 350 500 ml

salt 1 1 ½ tsp.

sugar 1 1 tsp.

wheat flour, type 1050 540 760 g

fried onions 75 100 g

dry yeast 1 ½ 2 tsp.

approx. yield 900g 1300g

Raisin bread

Ingredients:

Programme 1 / Standard

Setting

water 200 310 ml

butter 1 ½ 2 ½ tbs.

salt ¾ 1 tsp.

honey 2 3 tbs.

wheat flour, type 405 420 650 g

dry yeast 1 ½ 2 tsp.

raisins 75 100 g

approx. yield 700g 1100g

Wholemeal bread

Ingredients:

Programme 3 / Wholemeal bread

Setting

water 310 415 ml

oil 1 1 ½ tbs.

lemon juice 1 1 ½ tbs.

rye wholemeal flour 150 200 g

wheat flour, type 1050 300 400 g

sugar 3 4 tsp.

salt 1 3 tsp.

dry yeast 2 3 tsp.

oat meal 4 6 tsp.

approx. yield 750 1000

Wheat and rye bread

Ingredients:

Programme 1 / Basis

Setting

water 220 350 ml

natural plain yoghurt 3.5%

fat content

110 175 ml

salt 1 ½ 2 ½ tsp.

sugar ¼ ¾ tsp.

wheat flour, type 550 230 350 g

wheat flour, type 1150 230 350 g

dry yeast 1 ¼ 2 tsp.

approx. yield 700g 1150g

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SEVERIN YOGHURT MAKER - Especificaciones Pagina 28

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