Classic Bread Recipes - Profi Cook PC-BBA 1077 Instruction Manual

6. Baking Results
• The baking result depends on the on-site conditions (soft water – high
humidity – high altitude – consistency of the ingredients, etc.). Therefore,
the recipe indications are reference points, which can be adjusted. If
one recipe or another dose not work out straight the first time, do not be
discouraged. Try to find the cause and try it again by varying the propor-
tions.
• If the bread is too pale after baking, you can leave it to brown with the
baking program.

Classic Bread Recipes

Classic White Bread
Ingredients
Water or milk
Margarine/butter
Salt
Sugar
Flour type 550
Dry yeast
Program "BASIC"
Nut & Raisin Bread
Ingredients
Water or milk
Margarine/butter
Salt
Sugar
Flour type 405
Dry yeast
Raisins
Crushed walnuts
Program "BASIC"
Wholewheat Bread
Ingredients
Water
Margarine/butter
Egg
Salt
Sugar
Flour type 1050
Wholewheat flour
Dry yeast
Program "VOLLKORN"
When using the timer function to delay the program start, add some more
water instead of using eggs.
Buttermilk Bread
Ingredients
Buttermilk
Margarine/butter
Salt
Sugar
Flour type 1050
Dry yeast
Program "BASIC"
60
Onion Bread
Ingredients
Water
Margarine/butter
Salt
Sugar
Large chopped onion
Flour type 1050
Dry yeast
Program "BASIC" or "SCHNELLBACKFUNKTION"
Seven Seeds Bread
Ingredients
Water
300 ml
Butter/margarine
1 ½ tbs
Salt
1 tsp
Sugar
1 tbs
Flour type 1150
540 g
Wholewheat flour
1 packet
7-seed flakes
Dry yeast
Program "VOLLKORN"
Soak, if using whole seeds.
350 ml
Sunflower Seed Bread
1 ½ tbs
Ingredients
1 tsp
Water
2 tbs
Butter
540 g
Flour type 550
1 packet
Sunflower seeds
85 g
Salt
3 tbs
Sugar
Dry yeast
Program "BASIC"
Tip: You can substitute sunflower seeds with pumpkin seeds. Roast the
seeds once in a frying pan for more intensive taste.
300 ml
1 ½ tbs
Farmer's White Bread
1
1 tsp Ingredients
2 tsp Milk
360 g
Margarine/butter
180 g
Salt
1 packet
Sugar
Flour type 1050
Dry yeast
Program "BASIC", "SCHNELLBACKFUNKTION" or "ULTRA SCHNELL-
BACKFUNKTION"
Leaven Bread
Ingredients
300 ml
Dry leaven
1 ½ tbs
Water
1 tsp
Margarine/butter
2 tbs
Salt
540 g
Sugar
1 packet
Flour type 1150
Flour type 1050
Yeast
Program "BASIC"
250 ml
1 tbs
1 tsp
2 tbs
1
540 g
1 packet
300 ml
1 ½ tbs
1 tsp
2 ½ tbs
240 g
240 g
60 g
1 packet
350 ml
1 tbs
540 g
5 tbs
1 tsp
1 tbs
1 packet
300 ml
2 tbs
1 ½ tsp
1 ½ tsp
540 g
1 packet
50 g
350 ml
1 ½ tbs
3 tsp
2 tbs
180 g
360 g
½ packet