Baking Times - Princess 1938 Gebruiksaanwijzing
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Beschikbare talen
Beschikbare talen
BAKING TIMES
Programme:
Kneading
Rising
Baking
Total programme time
Stay-warm phase
A FEW RECIPES FOR BREAD
The quantities have been calculated according the measuring cup and measuring scoop provided (the lat-
ter has a teaspoon and tablespoon measure on the ends).
White bread
Wheat flour or
standard flour
Yeast(dry)
Oil3 tablespoons
Milk
2 to 3 tablespoons
Salt
1 heaped teaspoon
Sugar
Water
Whole meal bread
Wholemeal flour
Yeast(dry)
Oil3 tablespoons
Milk
Salt
1 heaped teaspoon
Sugar
Water
Mixed bread
Wheat flour
Waldkorn flour
(or other flour type)
Yeast
Oil3 tablespoons
Milk
2 tablespoons of milk
Yoghurt
Salt
1 heaped teaspoon
Sugar
Water
BE ADVENTUROUS
Of course you are now equipped to bake some bread using one of these recipes. But if you get the urge it
is also fun to experiment a little with a range of different ingredients. In order to do that
properly, it helps if you have a good knowledge of the various bread baking ingredients
there are. The following information should certainly prove useful for your baking.
FLOUR
The main ingredient of bread is flour. There are a great many types of flour and flour
mixes and the type of grain used for the flour makes a lot of difference to the bread. Wheat
flour, for instance, contains so much gluten that it rises better than other denser flour and
therefore needs less yeast. Glutens are protein complexes which are present in grains such
as wheat, oats, rye and barley. When bread rises this gluten forms a network which
prevents the carbon dioxide gas bubbles from escaping so that they remain inside the
dough and the bread will rise.
All manuals and user guides at all-guides.com
Basic:
French
(minutes)
(minutes)
30
30
60
70
40
50
130
150
60
60
450 grams
4 teaspoons
1 1/2 tablespoons
250 ml.
450 grams
4 teaspoons
2 tablespoons
1 1/2 tablespoons
260 ml.
400 grams
50 grams
4 teaspoons
1 tablespoon
1 1/2 tablespoons
250 ml.
Whole wheat
(minutes)
35
100
45
180
60
10
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