User manual CLATRONIC BBA 2294 NEW

[. . . ] There is a completely new program with which you can either just bake a fresh loaf of bread or to brown one that has already been baked. You will also find the recipes for the following specialties: · White bread, dark leavened bread, light wheat and rye bread, whole bread; Bread with baking mixes; Bread for allergic people; Cakes for the baking-powder program; Dough which needs to be further worked; Marmalades that can be cooked. Never dip the connection cable or the appliance in water or any other liquid. Never use the appliance with a defective connection cable, after malfunctions or if the appliance happens to be damaged in any way whatsoever! [. . . ] If ingredients containing water are used, the dose of the liquid to be added must be duly reduced. I) Take the bread out of the tin immediately after baking and leave it on the grid to cool for at least 15 minutes before cutting it. Ingredients Since each ingredient plays a specific role for the successful baking of the bread, the measuring is just as important as the order in which the ingredients are added. The most important ingredients like the liquid, flour, salt, sugar and yeast (either dry or fresh yeast can be used) affect the successful outcome of the preparation of the dough and the bread. Use lukewarm ingredients if the dough needs to be prepared immediately. If you wish to set the program phase timing function, it is advisable to use cold ingredients to avoid that the yeast starts to rise too early. Sugar can be reduced by 20% to make the crust lighter and thinner without affecting the successful outcome of the baking. If you prefer a softer and lighter crust replace the sugar with honey. Gluten which is produced in the flour during the kneading provides for the structure of the bread. the ideal flour mixture is composed of 40% wholemeal flour and 60% of white flour. It contains milk and acetobacteria that make the bread lighter and ferment thoroughly. Recipes for the BBA 2294 type bread baking machine The following recipes are for various bread sizes. In some programs (see the "Program Phase Timing" table) a difference is made in the weights. We recommend you to use Level I for a bread loaf of 750 g and Level II for a bread loaf between 1000 and 1300 g. If no levels are specified in the recipe, it means that they are not envisaged in the proposed programs and that both small and large quantities can be used. In the following recipes you will find exact indications regarding the bread weight. You will see that the weight of pure white bread is less than that of wholemeal bread. This depends on the fact that white flour raises more and hence limits need to be posed. Despite the precise weight indications there may be slight differences. The actual bread weight depends much on the air humidity of the room at the moment of the preparation. All breads with a substantial portion of wheat reach a large volume and exceed the container edge after the last rising in the case of the highest weight class. The part of the bread outside the tin is more easily browned compared to the bread in the tin. [. . . ] Stück 14 pieces Eggs 1 Fill with water or milk to 225 ml Butter 60 g Salt 1 tsp Sugar 2 tbsp 405 type flour 400 g 3/4 packet Dry yeast Program: DOUGH · Take the dough from the container, knead, leave it to rest and work it again; · Cover the dough and put in the refrigerator for 30 minutes; · Roll out the dough into a rectangle and spread melted butter on it (not on the edges). Place the dough in a plastic bag for at least 1 hour or overnight in the refrigerator. Ingredients for yeast rolls 9 pieces 12 pieces Milk 100 ml 200 ml 3/4 tsp 1 tsp Salt Water 30 ml 45 ml Butter 30 g 45 g Whole egg 1 1+ 1 egg yolk 405 type flour 350 g 450 g Sugar 11/2 tbsp 2 tbsp 1/2 packet 3/4 packet Dry yeast Program: DOUGH Shape the dough as you please or work it as follows for cinnamon rolls (Danish pastry): Filling Melted Butter / Margarine 50 g 100 g Sugar 50 g 100 g 1/2 tsp 3/4 tsp Grated cinnamon Icing, as much as you like · Take the dough out of the baking container and work it thoroughly. Roll it out into a rectangle on a floured work surface and spread the butter cream on the dough. [. . . ]