Philips Daily Collection Brotbackautomat - Manual (Page 3)

ENGLISH 1
1 Recipe
Note
• Do not add more quantities than mentioned in the recipe as it may damage your
breadmaker.
• If necessary, use a spatula to scrape down the sides of the bread pan to get the mixture
sticking to the wall back to the mix.
• Do not put over 560g flour, and 3 teaspoon, 4 teaspoon and 5 teaspoon of yeast for
general bread programs, super rapid breads and easter cake program respectively.
• For homemade program, also do not put over 560g flour and 3 teaspoons of yeast.
• Always use active dry yeast for this breadmaker.
Tip
• Always measure ingredients accurately.
• All ingredients should be at room temperature unless recipe suggests otherwise.
• Put ingredients in the bread pan in the order they are listed in the recipe.
• Always add liquid ingredient first, then add dry ingredients.
• The yeast should be dry and separate from other ingredients when it is added to the bread
pan. Do not let the yeast touch the salt.
• Butter and other fats should be cut into small pieces before putting in the bread pan to aid
the mixing.
Program 1.[White]
White bread
Suitable for White bread
750g 1000g
1. Water 280 ml 350 ml
2. Oil 1.5 tablespoons 2 tablespoons
3. Salt 1 teaspoon 1.5 teaspoons
4. Sugar 1.5 tablespoons 2 tablespoons
5. Bread flour 455 g 560 g
6. Active dry yeast 1 teaspoon 1 teaspoon
Program 2.[White bread rapid]
White bread rapid
Bread will be ready quicker than white bread program, but may be smaller and denser.
750g 1000g
1. Water 280 ml 350 ml
2. Oil 1.5 tablespoons 2 tablespoons
3. Salt 1 teaspoon 1.5 teaspoons
4. Sugar 1.5 tablespoons 2 tablespoons
5. Bread flour 455 g 560 g
6. Active dry yeast 1.6 teaspoon 1.6 teaspoon
Program 3.[Light rye bread]
Light rye bread
A mixture of bread and rye flour can be used
Note
• Caraway seeds must be broken into pieces.
1000g
1. Water 240 ml (30~40°C)
2. Oil 2 tablespoons
3. Salt 0.5 teaspoons
4. Sugar 2 tablespoons
5. Caraway seed 1 tablespoon
6. Cocoa powder 2 tablespoons
7. Rye bread flour 140 g
8. Bread flour 280 g
9. Active dry yeast 1.5 teaspoon