Unold 8695 Instructions For Use Manual page 49

reasons, breadmakers cannot be equipped with top
heating elements, so the top side of the bread is ligh-
ter in color. To give the bread a more attractive color,
you can whisk one egg yolk with 1 tsp of sweet cream
and brush this on the bread when the display shows a
remaining time of 1:15.
ƒ After about eight minutes of kneading, loosen the
flour or dough from the edge of the baking pan with a
silicone dough scraper. You can loosen the edge of the
dough from the baking pan again when the remaining
time is 1:15 for better results.
For persons who suffer from grain allergies or who have to
follow strict diets, we have tested various flour mixes made
with cornstarch, rice starch or potato starch in the Back-
meister with very good results. When using baking mixes,
®
please follow the instructions on the package.
We have achieved good results with products from the
Schär company and Hammermühle Diät GmbH. If you have
questions about gluten-free products or intolerabilities,
please contact these companies directly:
Hotline Fa. Schär
Deutschland Tel. 08 00/1 81 35 37
Österreich Tel. 08 00/29 17 28
White bread
Stufe I
Lukewarm water 400 ml
Butter 20 g
White bread baking 500 g
mix
Dry yeast 4 g
Program: BASIS
Tip: With the Dough program you can also make dough
for pizza with the white bread mix. Instead of the butter,
use 40 g vegetable oil and 380 ml water. Bake the pizza
with toppings for about 20 minutes at 200 °C.
Dough for rolls can also be made with the white bread
mix. Simply put the dough in greased muffin pans.
Brush the top with melted butter and let rise another
20 minutes. Preheat oven to 200 °C and bake about
20 minutes.
Chestnut bread
Step I
Lukewarm water 450 ml
Vegetable oil 20 g
Chestnut bread 500 g
baking mix
Dry yeast 5 g
Program: BASIS
Hotline Hammermühle
Deutschland Tel.
The necessary ingredients can be purchased in health food
stores. Hammermühle products can be ordered directly
from the manufacturer at the above number. All flour types
listed are suitable for cakes and breads for special diets
necessitated by affliction with sprue. Breads baked in the
Backmeister are also relatively compact when the quanti-
®
ty of yeast or cream of tartar is increased.ie Brote, die im
Backmeister gebacken wurden, relativ fest.
®
Add the ingredients to the baking pan. Select the following
programs:
ƒ "BASIS" dark for a darker crust, "SCHNELL" dark for
a lighter crust
ƒ for preparing dough not to be baked in the breadma-
ker: "TEIG" program
ƒ for preparing bread with baking powder or cream of
tartar as the raising agent: "BAKING POWDER" pro-
gram
Nut bread
Water
Vegetable oil
Nut bread baking mix
Dry yeast
Program:
Copyright UNOLD AG | www.unold.de
0 63 21/9 58 90
Step I
480 ml
10 g
500 g
4 g
BASIS
49