Please read the manual fully before using the appliance and keep the
manual safe for future reference.
Dual Blade Bread Maker
Pour la version française veuillez consulter notre site de web
www.andrewjamesworldwide.com
Die deutsche Version nden Sie auf unsere Webseite
www.andrewjamesworldwide.com
2
General safety instrucons
When using any electrical
appliance, basic safety
precauons should always be
followed including:
This appliance can be used by
children aged from 8 years and
above and persons with
reduced physical, sensory or
mental capabilies or lack of
experience and knowledge if
they have been given
supervision or instrucon
concerning use of the
appliance in a safe way and
understand the hazards
involved. Children shall not
play with the appliance.
Cleaning and user
maintenance shall not be
made by children unless they
are older than 8 and
supervised. Keep the appliance
and its cord out of reach of
children less than 8 years old.
Always ensure the voltage on
the rang label corresponds to
the voltage in your home.
Check the power cord and
plug regularly for any
damage. If the cord or the
plug is damaged, it must be
replaced by a qualied
electrician or a service repair
centre. If in doubt please
contact our customer service
team.
The appliance is intended for
domesc use only. Industrial
or commercial use will void
the warranty. The supplier
cannot be held responsible
for injury or damage if the
appliance has been used for
anything other than its
intended use.
Incorrect operaon and use
can damage the appliance
and cause injury to the user.
Do not use the appliance if it
has been dropped or
damaged in any way. If the
unit has been damaged take
the unit for examinaon and
3
or repair by an authorised
service agent.
Do not immerse or expose the
motor assembly, plug or the
power cord in water or any
other liquid for any reason.
If the supply cord is damaged,
it must be replaced by the
manufacturer or by someone
who is suitably qualied to
avoid a potenal hazard.
Do not let the cord hang over
the edge of a table or counter.
Ensure that the cord is not in a
posion where it can be pulled
or tripped over accidentally.
Do not allow the cord to touch
hot surfaces and do not place
the cord near hot gas, electric
burners or in a heated oven.
Use of an extension cord with
this appliance is not
recommended. However if it is
necessary to use an extension
cord, ensure that the
extension cord is equal to or
greater than the power
consumpon of the appliance
to avoid overheang of the
appliance and extension cord.
Do not use any other
appliance on the extension
cord. Do not place the
extension cord in a posion
where it can be pulled on by
children or animals or be
tripped over.
Always operate the appliance
on a smooth, even and stable
surface. Do not place the unit
on a hot surface.
Always remove the plug of
the appliance safely. Do not
pull on the appliances cord to
remove the appliance plug
from the electrical socket.
Never handle or operate the
appliance with wet hands.
Appliance specic safety
instrucons
Always place the bread
maker at least 10cm from
4
objects, appliances and walls.
Never use the appliance with
wet hands and do not for any
reason immerse the
appliances power cord or plug
in water or liquid.
During operaon the
appliances viewing window
and baking pan will become
extremely hot. Always use
oven gloves to touch the
viewing window and when
removing bread from the
baking n. Always
demonstrate care when
removing the kneading hooks
from the baking pan.
Never use the baking n for
storage of ingredients.
Do not switch on the appliance
once the baking pan is lled
with dough or ingredients, this
is in order to avoid
overheang.
Do not use accessories or parts
from other appliances or
manufacturers.
Never remove the baking pan
from the appliance when it is
in operaon. Do not
disconnect the appliances
plug when the appliance is in
operaon.
Never block the venlaon
holes of the appliance as this
will cause smoke to develop.
If there is smoke in the
baking chamber due to the
dough rising above the baking
pan, keep the lid closed to
avoid ames. Press the Stop
buon and remove the plug
from the electrical socket.
Never put out smouldering
dough with water.
5
Appliance components illustraon
1. Removable lid 2. Control panel 3. Venlaon holes 4. Power cord
5. Viewing window 6. 2 kneading hooks 7. Baking pan 8. Measuring cup
9. Measuring spoon 10. Kneading hook
remover
11. Two addional
small baking pans
(sold separately)
12. Dispenser
6
LCD Panel
1. Loaf size: M/L/XL
2. Baking me of the selected programme
3.. Crust colour: light/medium/dark/rapid
4. Programme choice: 1-13
5. Current stage of baking process: Preheat/
Knead/ Rest/ Rise/ Bake/ Warm/ End
Control panel
A. LCD screen
B. Menu – select between funcons 1-13
C. Loaf size– Select between M / L / XL,
available for funcons 1-6,8 and 11. The
selected loaf size and operaon me
will be displayed on the LCD screen.
D. Crust colour– Select between Light/
Medium/ Dark for funcons 1-6,8 and
11. The programme can also be used to
accelerate the baking me of funcons
1, 2 and 3 by pressing the “Colour”
buon to “Rapid”. The baking me will
then be reduced by one hour, this is due
to a shortening of the yeasng process.
E. Timer delay- To delay the start of the
programme. Select the programme and
use the arrows buons to increase the
nish me of the program by 10
minutes at a me. The delay funcon
can be used for programmes 1-4, 6 and
11. For example, if you would like your
bread to be ready in 5 hours me, rst
select the programme, loaf colour and
size (e.g. 1-Basic Bread, medium colour,
M size). The screen will show the
duraon of the programme (e.g. 3.23)
you can then use the up arrow to
increase the end me of the
programme to 5 hours.
F. Start/stop– This buon will start and
stop the programme. Once paused the
programme can be changed at any
point.
Control lamp– The lamp will turn red as
the bread maker is plugged in.
M
L
XL
7
1. Basic For white and mixed breads that mainly consist of wheat our or rye
our. The bread has a compact consistency.
2. French For light breads made from ne our. French bread requires special
ming and temperatures to achieve that wonderful crispy, nicely
browned crust.
3. Whole wheat Whole wheat bread mainly consists of whole wheat our (50% or
more). Breads made from whole wheat our are more nutrious
because the our is milled from the enre wheat berry (including the
bran and the germ). Using whole wheat our produces bread that is
brown to dark brown in colour (when all whole wheat our is used).
The breads are generally more avoursome and healthier than
breads made with rened white ours (even though “lost” nutrients
are added back into white ours).
4. Sweet Bake breads with high amounts of sugar, fats and proteins, all of
which tend to increase browning. The breads have a tendency to rise
high due to large amounts of sugar contained in the recipe.
5. Gluten free The ingredients to create gluten-free breads are unique. While they
are “yeast breads,” the dough is generally weer and more like a
baer. It is also important not to over-mix or over-knead gluten-free
dough. There is only one rise and due to the high moisture content,
baking me is increased. Mix-ins must be added at the very beginning
of the cycle with the other basic ingredients.
6. Rye Used to bake breads with a high content of rye. Rye bread is lower in
gluten the breads produced are generally smaller and more compact.
7. Quick The programme will knead, rise and bake the loaf within a shorter
period of me than the basic bread programme. The bread baked on
this seng is usually smaller with a denser texture. The rising agent
for quick breads are bicarbonate of soda and baking powder.
8. Italian For baking light, Italian style breads mostly with olive oil and herbs
like oregano, basil and thyme. A recipe is provided in the back of the
manual. Ideal bread to serve with warmed balsamic vinegar and olive
oil mix for a starter.
Menu– Funcon list
8
9. Dough This programme will knead and rise the dough only. Remove the
dough and use to make bread rolls, pizza, steamed bread, etc.
10. Knead/
Mix
The funcon does not bake the loaf and is only used to knead and mix
ingredients together. Perfect for mixing dough for pasta, waes,
cookies and pastry for pie’s etc.
11. Milk bread Used in conjuncon with recipes that contain milk and dairy products.
This will create a soer loaf with a higher protein value.
12. Jam The bread maker is a great cooking appliance for making homemade
jams and chutneys. If frozen, thaw ingredients completely before use.
Crush berries with a fork or potato masher. Make sure that the
strawberries are not pureed. Put berries and sugar into the pan of the
machine. Select the jam programme and start the programme. Do not
alter the ingredient quanes as they will not set correctly.
13. Bake only The bake seng is for baking only. Can be used to either bake custom
recipes or further bake breads aer it has nished its funcon, also
very helpful to set jams and marmalades. This programme is normally
used together with the “Dough” funcon and will allow addional
ingredients to be added (kneaded) into the bread before the loaf is
cooked. Remove the “Dough” from the baking pan, reshape the dough
and return it to the machine. Allow the dough to rise for at least 40
minutes and place it back in the machine. Select the “Bake Only”
programme and cook the bread. The “Bake Only” programme can also
be used to add more colour to loafs. Simply press the “Bake Only”
programme and bake the loaves unl the required colour is achieved.
9
Ingredients Informaon
Bread our
Bread our has a high gluten content (it
can be also be called high-gluten our
which contains high protein), it has good
elascity and can keep the bread from
collapsing aer rising. As the gluten
content is higher than normal our, it can
be used for making larger sized breads.
Bread our is the most important
ingredient in making bread.
Plain our
Flour that contains no baking powder is
ideal for making express breads.
Whole-wheat our
Whole-wheat our is ground from grain. It
contains wheat skin and gluten. Whole-
wheat our is heavier and contains more
nutrients than common our. The bread
made by whole-wheat our is usually
smaller in size. So many recipes usually
combine the whole-wheat our and bread
our to achieve the best result.
Rye Flour
Rye our is a low gluten our. The loaves
made from rye are close in texture and
very avoursome.
Self-raising our
A type of our that contains baking
powder that is generally used for making
cakes.
Corn our and oatmeal our
Corn our and oatmeal ours are ground
from corn and oatmeal separately. They
are the addive ingredients for making
rough bread, which is used to enhance
the avour and texture of the bread.
Sugar
Sugar is a very important ingredient,
which increases the sweet taste and
colour of the bread. Sugar is also
considered as nourishment for the yeast.
White sugar is largely used but brown
sugar, icing sugar and sweeteners can be
used as alternaves in some recipes.
Egg
Eggs can improve bread texture and
make bread more nourishing and larger
in size. Eggs must be added and mixed in
evenly.
Yeast
Aer the yeasng process begins, the
yeast will produce carbon dioxide.
Carbon dioxide will expand the bread and
make the inner bre soen. However,
yeast is fast breeding and needs
carbohydrate found in sugar and our as
nourishment.
1 tsp. acve dry yeast = 3/4 tsp. instant
yeast
1.5 tsp. acve dry yeast = 1 tsp. instant
yeast
2 tsp. acve dry yeast = 1.5 tsp. instant
10
yeast
Yeast must be stored in the refrigerator, as
the fungus in it will be killed at high
temperatures. Before using yeast check
the producon date and storage life of
your yeast. Refrigerate it as soon as
possible aer each use. The main cause of
bread failing to rise is bad yeast.
The method described below will check
whether your yeast is fresh and acve.
(1) Pour 1/2 cup warm water (45-50˚C)
into a measuring cup.
(2) Put 1 tsp. white sugar into the cup and
sr, then sprinkle 2 tsp. of yeast over the
water.
(3) Place the measuring cup in a warm
place for about 10min. Do not sr the
water.
(4) The froth that appears should come up
to 1 cups worth. Otherwise the yeast is
dead or inacve.
Salt
Salt is necessary to improve the avour
and crust colour of the bread. Salt can also
stop the yeast from working. Never use
too much salt in a recipe.
Grease, buer and vegetable oil
Grease can make bread so but can
reduce storage life. Buer should be
melted or chopped into small pieces
before use.
Before using the appliance
Remove all packaging from the
appliance
During inial use the bread maker may
emit a lile smoke and smell, this is
due to the burning o of substances
le on during the manufacturing
process and is completely normal but
can aect the taste of your bread,
therefore please follow these steps
before using the machine:
1. Wash the baking pan, kneading hooks,
measuring cup and measuring spoon
in warm soapy water and dry
thoroughly. Do not use abrasive
material to wash and dry the
accessories as this will damage the
non sck coang of the appliance.
2. Posion the bread maker on a at, dry
and heat resistant surface.
3. Place the kneading hooks into baking
pan(s).
4. Place the baking pan(s) into the bread
machine and press down unl it has
fully clicked into place. Close the lid of
the appliance.
5. Plug the appliance in and switch it on
at the mains.
6. The bread maker will beep to signal
that the appliance has turned on.
7. Press the MENU buon repeatedly
and select the programme Bake Only.
If you miss the programme keep
11
pressing the MENU buon unl you
reach the bake programme again.
8. Select the programme and press the
START/STOP buon and leave the
bread maker to bake for ten minutes.
9. Press the START/STOP buon aer ten
minutes to stop the programme.
10.Open the bread maker and allow the
bread maker to fully cool.
11.To remove the baking pan use the
handle on the baking pan and li it up.
12.Wash, rinse and dry the baking pan and
return it to its original place.
Hints and Tips
Always use good quality ingredients, the
quality of the ingredients used will be
reected in the taste of the bread.
Measure your ingredients accurately.
Under or over measurement of
ingredients can have an adverse eect
upon your baking. Always use
measuring cups/spoons and weighing
scales.
If using the me delaying funcon, do
not use perishable ingredients such as
eggs, milk, cheese and meat.
Do not open the bread maker during
operaon as the baking process will be
aected. Use the viewing window of the
appliance instead.
We recommend that the appliance is
used at room temperature between
15˚c and 34˚c to ensure the perfect
operaon of the bread maker machine.
Instrucons for use
It is strongly recommended to use the
measuring cup provided or measuring
spoons to obtain an accurate amount.
The use of incorrect measurements can
cause the bread to fail.
Weighing liquid ingredients
Water, fresh milk or milk powder soluon
should be measured accurately with
measuring cups. This can be done by
placing a measuring cup on an even
surface and looking at it from a level
view. When you measure cooking oil or
other ingredients, clean the measuring
cup thoroughly before adding other
ingredients.
Adding sequence
The sequence of adding ingredients
should be followed exactly as stated in
the recipe. Generally speaking, the
sequence is: liquid ingredient, eggs, salt
and milk powder etc. When adding the
ingredients, the our should not be
weed completely by the liquid. The
yeast can only be placed onto dry our
and the yeast should not touch the salt.
When you use the delay funcon for a
long period of me, never add the
perishable ingredients such as eggs etc.
If you wish to add extra ingredients to
basic recipes it can be done in any of the
12
following two ways:
You can add extra ingredients to the
baking pan with your basic ingredients
at the start of a programme. If you
choose to add the extra ingredients at
the start of the programme they will not
be kept whole but will add more avour
and depth to the bread.
Extra ingredients can also be placed in
the dispenser of the bread maker and
will be added to the dough
automacally at the correct me.
Please note that you can incorporate
ingredients into the dough before
shaping the dough and baking, by hand
using the Dough Only programme.
Using the appliance to make a loaf
1. Lay the appliance on a rm and even
surface. Place the baking pan in posion
and press down unl a click can be
heard. Once you have ed the baking
pan, aach the kneading blades to the
axis of the bread pan.
2. Prior to baking it is advised that you
grease the inside of the n with
margarine, this should be done before
placing the kneading blades on the axis.
This will stop the dough from scking to
the kneading blades and will make it
easier to remove.
Note: Before selecng a programme the
user needs to decide if the recipe will
require a large baking n or the two small
baking ns (sold separately).
Aenon: if you are using the two small
baking ns, It is possible to use the same
dough in both baking ns or use two
dierent dough’s however they need to
be able to bake on the same funcon. For
example you cannot bake bread and cake
at the same me.
3. Place the ingredients into the bread
pan, pung the water in rst followed
by the sugar, salt and our. Always
add the yeast or baking powder last.
This should be done by placing a small
Indentaon in the our making sure it
avoids contact with the liquid or salt.
4. Close the lid gently and plug the
power cord into a wall outlet.
5. Press the MENU buon unl your
desired programme is selected. Press
the LOAF SIZE (if applicable) buon to
select the desired size.
6. Press the COLOUR (if applicable)
buon to select the desired crust
colour (if applicable).
8. Press the START/ STOP buon to start
水或液体
干的配料
酵母或苏
Yeast or soda
Dry ingredients
Water or liquid
13
the operaon. During operaon, the
appliance will add the fruit or nut
ingredients that are in the dispenser to
the baking n automacally (only
applicable to programmes 1/3/4/6 and
8).
9. Once the process has been completed.
Press the START/ STOP buon for
approx. 3 seconds to stop the process
and take out the bread with oven mis.
Open the lid, hold the baking tray by the
handle and remove it from the bread
maker. Cauon: The baking pan and
bread may be very hot, always handle
them with care.
10. Let the baking pan cool down before
removing the bread. Gently loosen the
sides of the bread from the baking tray.
11. Turn the baking tray upside down onto
a wire cooling rack or clean cooking
surface and gently shake the baking pan
unl the bread falls out. If you do not
remove the baking pan from the bread
maker, the Keep warm funcon will
automacally come on.
14
Using the Timer (delayed start)- only applicable to funcons 1/2/3/4/6/8/11
If you wish to start the funcon of the bread maker at a later me, select the funcon,
then select the “LOAF SIZE” and then increase the delay me by pressing the up arrow.
Please note that the delay me can increase to a maximum of 15.00 hrs.
Table of funcons
Loaf size Crust Rapid
Delayed
start Dispenser
Keep
warm
Basic M / L / XL
French M / L / XL
N/A
Whole wheat M / L / XL
Sweet M / L / XL
N/A
Gluten free M / L / XL
N/A N/A N/A
Rye M / L / XL
Quick XL N/A N/A N/A N/A
Italian M / L / XL
N/A
Dough N/A N/A N/A N/A N/A N/A
Knead/Mix N/A N/A N/A N/A N/A N/A
Milk bread M / L / XL
N/A
Jam N/A N/A N/A N/A N/A N/A
Bake only N/A N/A N/A N/A N/A
End of the baking process
The appliance will signal the end of the
baking process as the LCD screen will
display 0:00 and the bread maker will
beep. Certain programmes will
automacally start the keep warm
funcon once the original appliances
funcon has ended and will last for an
hour.
Remove the bread immediately aer the
1hr keep warm funcon has nished to
ensure the crust and consistency of the
bread is correct.
When removing bread, jam or dough from
the appliance press the stop buon,
remove the plug from the electrical
supply and remove the baking ns using
protecve gloves or oven gloves. Some
bread may be harder than others to
remove from the baking n, use a
wooden spoon to gently remove the rim
of the bread from the baking n. Then
turn over the baking pan and tap rmly
to remove the bread.
Remove the kneading hooks from the
bread by using the kneading hook
remover, wait unl the bread is cool to
15
remove the kneading hooks. If the
kneading hooks are fully stuck in the
baking pan submerge the boom half of
the baking tray in warm water and allow
it to soak before trying the process again.
Ensure that all bread contents have been
removed rst.
Cleaning and maintenance
Disconnect the machine from the power
outlet and allow the appliance to cool
before cleaning.
Baking pan: Remove the baking pan by
liing it out of the bread maker using the
handle on the baking pan. Wipe the inside
and the outside of the tray with a damp
cloth. Do not use any sharp or abrasive
agents as this could damage the non-sck
coang. The pan must be dried completely
before installing.
Kneading hooks: If the kneading hooks
are dicult to remove from the bread, use
the kneading hook remover. Also wipe the
blade carefully with a damp cloth
preferably made of coon. Both the
baking n and kneading blade are
dishwasher safe components.
Dispenser: Aer each use, clean the
ingredient box with a damp cloth, then use
a dry cloth to wipe it again.
Housing: Gently wipe the outer surface of
the housing with a wet cloth. Do not use
any abrasive cleaner for cleaning, as this
will degrade the polish of the surface.
Never immerse the housing into water for
cleaning.
Before the bread maker is packed for
storage, ensure that it has cooled down,
been cleaned and is completely dry with
the lid closed. Ensure you:
Periodically check the appliance parts
before reassembling them.
Store the bread maker in a dry, clean
place.
Do not wrap the cable around the
appliance when storing it.
Clean all jams and marmalades whilst
they are sll warm, once they are set
they are harder to remove.
Do not use any sharp objects or metal
tools on the baking panas it will
scratch the non-sck coang.
Do not clean the baking tray with steel
wool or abrasive materials.
16
No Problem Cause Soluon
1. Smoke is coming
from the venlaon
hole when baking.
Some ingredients may have stuck to
the heang element. During the rst
use, oil may be present on the
surface of the heang element.
Unplug the bread maker and clean the
heang element when it has cooled.
When using the bread maker for the rst
me, dry run the operaon as instructed.
2. Bread boom/crust is
too thick.
The keep bread warm funcon has
been used for too long a period.
The bread has been kept in the
baking n for too long a period
resulng in a loss of water.
Take bread out earlier to avoid this
occurring.
3. It is very dicult to
take the bread out.
Kneader has stuck ghtly to the sha
in the baking n.
Aer taking the bread out, put hot water
into the baking tray and with the
kneading hook for 10 minutes, then
remove and clean.
4. Ingredients not
evenly srred and
don’t bake properly.
Selected programme menu is
incorrect.
Aer operang, the cover was
opened several mes and the bread
is dry, no brown crust colour.
Srring resistance is large, the
kneader cant rotate and sr
adequately.
Select the correct programme.
Do not open the cover whilst the bread
rises.
Check the kneader hole, then take the
baking n out and clean the machine,
return the bread pan. If it does not
operate as normal, contact the
authorized service facility.
5. Can hear motor
noises but the dough
isn't srred
The baking tray isn’t xed properly
or dough is too large to be srred.
Check whether the baking tray is xed in
the correct posion, the dough is made
according to the recipe and the
ingredients are weighed accurately.
6. Bread size is too large
the cover cannot
close
Too much yeast has been used. Too
much our has been used, there is
too much water or environment
temperature is too high.
Check the factors in the cause box and
reduce the amount accordingly.
7. Bread size is too
small or bread has
not risen.
No yeast or the amount of yeast is
not enough. The yeast may be
inacve due to the water
temperature being too high, yeast is
mixed together with salt, or the
environment temperature is low.
Check the amount and performance of
the yeast. Increase the environment
temperature to the correct temperature.
Troubleshoong
17
8. Dough is so large it
overows the bread pan.
Too much liquid has been used to
make the dough so. The amount of
yeast used could also be excessive.
Reduce the amount of liquids or
yeast used.
9. Bread collapses in the
middle when baking
The our used is not strong enough
to make the dough rise.
Yeast producon rate is too rapid or
the yeast temperature is too high.
Excessive water makes dough too
wet and so.
Use bread our or strong powder.
Make sure the yeast is at the correct
temperature.
Reduce the water in the recipe.
10. Bread weight is very
large and is too dense.
Too much our or lack of water.
There is too much fruit ingredients
or too much whole wheat our.
Reduce our or increase water.
Check water temperature.
11. Middle of the bread is
hollow aer cung the
bread.
Excessive water or yeast or no salt.
Water temperature is too high.
Reduce water or yeast and check
salt.
Check water temperature.
12. Bread surface has a lot of
dry powder.
There are strong glunous
ingredients in the bread such as
buer or bananas etc.
The mixture has been srred
inadequately or is short of water.
Do not add strong glunous
ingredients into bread.
Check the water content and if the
bread maker has been setup
correctly.
13. Crust is too thick and
baking colour is too dark
when making cakes or
food with excessive
sugar.
The baking colour will become very
dark because of high sugar levels.
If baking colour is too dark for the
recipe due to excessive sugar, press
Start/Stop to interrupt the
programme for 5-10 minutes ahead
of the intended nishing me.
Before removing the bread you
should keep the bread or cake in the
bread pan for about 20 minutes with
the cover closed.
18
Recipes
Note: That funcons 10 and 13 do not require recipes. The funcons are designed for
custom recipes or for connuous baking.
1. Basic
Note: Please add the ingredients into the baking pan starng with the water and
working your way down the ingredients list. Ensure the yeast does not come into con-
tact with the salt when adding the ingredients.
2. French Loaf
Ingredients Loaf size– M Loaf size– L Loaf size– XL
Water 240ml 330mls 460ml
Oil 2 tbsp. 2 tbsp. 3 tbsp.
Salt ½ tsp 1 tsp 2 tsp
Sugar 2 tbsp. 2 tbsp. 3 tbsp.
Milk powder 2 tbsp. 3 tbsp. 3 tbsp.
White bread our 400g 550g 680g
Dry yeast 1 tsp 1 tsp 1½ tsp
Ingredients Loaf size– M Loaf size - L Loaf size– XL
Water 250ml 330ml 390ml
Oil 1 tbsp. 2 tbsp. 3½ tbsp.
Salt 1 tsp 1 ½ tsp 2 tsp
Sugar 1 tsp. 1 ½ tsp 2 tsp
White bread
our
390g 500g 625g
Dry yeast 1 tsp 1 tsp 1½ tsp
19
3.Whole Wheat
4. Sweet bread
Ingredients Loaf size– M Loaf size- L Loaf size– XL
Water 230mls 310mls 490mls
Oil 2 tbsp. 3 tbsp. 3 tbsp.
Salt ½ tsp 1 tsp 2 tsp
Brown sugar 2 tbsp. 3 tbsp. 4 tbsp.
Milk powder 2 tbsp. 3 tbsp. 4 tbsp.
Whole wheat bread
our
300g 350g 420g
White bread our 150g 180g 210g
Dry yeast 1 tsp 1 tsp 1½ tsp
Ingredients Loaf size– M Loaf size—L Loaf size– XL
Water 240ml 310ml 420ml
Oil 2 tbsp. 4 tbsp. 5 tbsp.
White bread our 375g 500g 625g
Milk powder 3 tbsp. 4 tbsp. 5 tbsp.
Sugar 6 tbsp. 7 tbsp. 8 tbsp.
Salt 1 tsp. 1 tsp. 2 tsp
Ground cinnamon 1 tsp 1 tsp 1½ tsp
Yeast 1 ½ tsp 1 ½ tsp 1½ tsp
20
5. Gluten free
6. Rye bread
Ingredients Loaf size– M Loaf size– L Loaf size– XL
Water 250ml 330ml 415ml
Vinegar 1 tsp 1½ tsp 2 tsp
Oil 3 tbsp. 3 tbsp. 3 tbsp.
Eggs 3 3 3
Salt 1½ tsp 1½ tsp 1½ tsp
Gluten free our 390g 450g 650g
Sugar 2 tbsp. 3 tbsp. 3 tbsp.
Yeast 1½ tsp 1½ tsp 1½ tsp
Ingredients Loaf size– M Loaf size– L Loaf size– XL
Warm water 270ml 330ml 450ml
Vegetable oil 1 tbsp. 1½ tbsp. 2 tbsp.
Salt 1 tsp 1½ tsp 2 tsp
White bread our 180g 240g 300g
Rye our 270g 360g 450g
Brown sugar 2 tbsp. 2 tbsp. 2½ tbsp.
Yeast 1 ½ tsp 1 ½ tsp 1 ½ tsp
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
/