Team BBA 7 Manual De Instrucciones página 37

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Generally, whole-wheat breads are denser and not as tall as standard, French or sweet
breads.
Ingredients:
1 cup + 2 tbs of water
2 tbs of honey
1 tsp of salt
1 ½ tbs of butter or margarine
3 cups of whole-wheat flour
2 tbs of powdered milk
2 tsp of quick-rise yeast
Note: you may add 1 ½ tbs 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 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.
This programme also allows making a loaf of 675gr.
Duration for 675gr:
Light crust: 4:19
Medium crust: 4:25
Dark crust: 4:35
FRENCH BREAD
Programme: 3 (Français) – Crust colour: light/medium/dark (clair/moyen/foncé) – Weight:
900gr
Duration: Light crust: 3:34
Medium crust: 3:40
Dark crust: 3:44
Traditionally, French bread has a crispier crust and lighter inside texture than basic breads.
Ingredients:
1 cup + 2 tbs of water
1 ½ tbs of butter or margarine
1 tsp of salt
1 tbs of sugar
3 cups of all-purpose flour or bread flour
2 tsp 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.
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.
37
Assembly page 37/144
TEAM BBA 7 – 060329