Recipes - Lagrange Fait Maison Instruction Book

FAIT MAISON_LAGRANGE 16/05/11 10:08 Page71

RECIPES_______________________________

Abbreviations and references:
cc Teaspoon (5 ml)
cs Tablespoon (20 ml)
"Bread" type programmes
1. Basic bread programme
White bread
700 g
Water
250 ml
Butter
15 g
Salt
1 cc
Milk powder
20 g
Sugar
20 g
Bread flour (T55)
450 g
Baker's yeast
6 g
Bread with nuts
à placer au fil de la notice (voir Doc Word)
700 g
Water or milk
250 ml
Butter
30 g
Salt
1 ½ cc
Sugar
30 g
Bread flour
450 g
Baker's yeast
6 g
Chopped nuts
30 g
RK: add the nuts after the audible signal (see table of cycles)
Yeast
Sugar, salt and flour
Liquid or humid ingredients
cc cs
Teaspoon
Tablespoon
placer dans l'anglais
Levure
Sucre, sel, farine
ingrédients liquides/humides
900 g
325 ml
20 g
1 ½ cc
cc cs
25 g
25 g
580 g
ne pas réduire davantage
?
8 g
900 g
325 ml
35 g
2 cc
35 g
520 g
8 g
40 g
2. French bread programme
Traditional bread
Water
Salt
Sugar
Bread flour
Baker's yeast
Oil (optional)
Olive bread
Water
Salt
Sugar
Flour
Baker's yeast
Oil
Green olives
Black olives
3. Whole-wheat bread programme
Whole-wheat bread
Water
Butter
Salt
Sugar
Dusting T80
Whole-meal T170
Yeast
69
700 g 900 g
230 ml 300 ml
1 cc 1 1/3 cc
10 g 15g
390g 500 g
6 g 7 g
1 cs 2 cs
700g 900g
250 ml 325 ml
1 cc 2 cc
2 cs 2 ½ cs
500 g 650 g
6 g 8 g
2 cs 2 ½ cs
50 g 70 g
50 g 70 g
900 g
700 g
320 ml
250 ml
30 g
20 g
1 ½ cc
1 cc
1 cc
1 cc
260 g
200 g
260 g
200 g
6 g
5 g