Team BBA 8 Manual De Instrucciones página 37

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Ingredients:
675gr
1 ¼ cup of water
1 ½ tablespoon of margarine or butter
1 teaspoon of salt
1 teaspoon of sugar
1 1/3 cup of all-purpose flour or bread flour
1 1/3 cup of wholewheat flour
1 teaspoon of quick-rise yeast
Note: you may add 1 ½ tablespoon of gluten to the ingredients to improve the height and
texture of this bread.
1. Measure the ingredients accurately and add to the baking tin in the order listed above
(liquid ingredients first).
2. Insert the baking tin in the bread maker. Close the lid.
3. Select the desired programme.
4. Select the desired crust colour.
5. Select the loaf size.
6. Press the START/STOP key.
7. Using oven mitts, remove the bread after the baking time is elapsed.
8. Let it cool down on a wire rack at least one hour before slicing it.
RAPID BREAD
Programme: 4 (Rapide) – Crust colour: light/medium/dark (clair/moyen/foncé)
Duration: 1:40
Use this setting for quick bread making. However, the bread will be denser and not as tall.
Ingredients:
1 cup of water
2 tablespoons of butter or margarine
1 ½ teaspoon of salt
2 tablespoons of sugar
1 tablespoon of powdered milk
3 cups of all-purpos flour
2 teaspoons of quick-rise yeast
1. Measure the ingredients accurately and add to the baking tin in the order listed above
(liquid ingredients first).
2. Insert the baking tin in the bread maker. Close the lid.
3. Select the desired programme.
4. Select the desired crust colour.
5. Press the START/STOP key.
6. Using oven mitts, remove the bread after the baking time is elapsed.
7. Let it cool down on a wire rack at least one hour before slicing it.
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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don't change the page numbering. Keep the
language integrity.
900gr
1 1/3 cup of water
2 tablespoons of margarine or butter
1 teaspoon of salt
1 teaspoon of sugar
1 2/3 cup of all-purpose flour or bread flour
1 2/3 cup of wholewheat flour
1 ¼ teaspoon of quick-rise yeast
37
Assembly page 37/140
TEAM BBA 8 – 070420