Vegetable Breads; Olive/Onion/Sweet Pepper Bread - DeLonghi Oven Manual

Strong flour (type 0)
Spelt flour
Sugar
Salt
Fresh brewer's yeast
Herbs and spices (fennel, coriander, anise, cumin)

Vegetable breads

Olive/onion/sweet pepper bread

1. Add the ingredients to the bread pan in the order given in
the recipe.
2. Use a wooden spoon to mix the ingredients by hand for a
few seconds.
3. Insert the bread pan in the oven and select programme
AU10.
4. Press the START/STOP button.
TIP: to make bread rolls (rather than a round loaf), select the
semiautomatic programme SE6).
Ingredients for olive bread
Ready in...
Water
Strong flour (type 0)
Durum wheat flour
Sugar (malt)
Salt
Fresh brewer's yeast
Olives
Ingredients for onion bread
Ready in...
Water
Strong flour (type 0)
Sugar (malt)
Salt
Fresh brewer's yeast
1 chopped onion
At the end of the first rising stage (after 47 minutes), the oven
pauses. Remove the dough from the bread pan and place on a
floured board. Shape the rolls by hand (750 g of dough make
two batches of bread) and place them in the drip pan previou-
sly lined with greaseproof paper.
Insert the pan in the oven on the wire rack in the bottom posi-
tion, close the door and press the START/STOP button.
The oven automatically starts the second rising stage followed
by baking. When this batch is ready, place the remaining bread
(left to rise outside the oven) in the oven, set 40 minutes with
the and buttons and press START/STOP again.
750 gr
2h 40min
220 gr/ml
200 gr
200 gr
5 gr (3 gr)
8 gr
10 gr
170 gr
750 gr
2h 40min
225 gr/ml
500 gr
5 gr (3 gr)
8 gr
10 gr
150 gr
54
60 gr
60 gr
4 gr
12 gr
10 gr
20 gr
1000 gr
2h 45min
300 gr/ml
270 gr
270 gr
7 gr (5 gr)
10 gr
13 gr
250 gr
1000 gr
2h 45min
300 gr/ml
675 gr
8 gr (5 gr)
12 gr
15 gr
200 gr
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