ALASKA BM 2600 User Manual page 9

INGREDIENTS
Miscellaneo us tips
Always add all ingredients to the baking pan (2) , so that the yeast does not come into
contact with any liquids.
At higher elevations (more than 900 m above sea level) or when using very soft water, the
yeast's fermenting process will be increased, the dough will rise faster. To avoid excessive
rising of the dough, reduce the quantity of yeast by approx . 1/ 4 of the amount listed in
recipes.
To achieve a satisfactory result, we recommend carefully maintaining a log of all
ingredien ts and recipes used. In the event that a recipe does not achieve satisfactory
results, you can then adjust the amount of the respectiv ingredient accordingly. Please
keep in mind that using flour types from various manufacturers can also influence the
result. This also applies to other ingredients. For example, never use two different types of
yeast for the same bread.
Special Glazing for Yeast Bread
Give a "pro fessional touc h" to your freshly baked bread. Select one of the following glazes for
your bread.
Egg Glaze
Mix 1 large egg and
1
teaspoon water, apply liberally (note: baste on the dough only prior to
baking).
Melt ed Butter Cru st
To achieve a soft, tender crust, baste melted butter on top of the freshly baked bread.
Milk Glaze
To achieve a softer, shiny crust, baste the freshly baked bread with butter or heavy cream.
Sweet Glaze
Mix one cup of sifted, powdered sugar with 1 to 2 tablespoons milk. Drip over raising bread or
sweet bread.
Poppy, sesame, caraway, corn meal/dates: Uberally sprinkle select ingredients over the glazed
bread.
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RECIPES
Bagu ette Bread
Loaf size 1.5 LB (700 g) 2.0 LB (900 g)
Water 250ml 300ml
Salt 1 1/2 Teaspoons
~~
...' 2 Teaspoons
Sugar
2 Tablespoons
ch
~~
2 1/ 2 Tablespoons
..
150 g Semolina 120 g
Bread flour 270 g 350 g
Dry yeast 1 1/ 4 Teaspoons 2 1/ 2 Teaspoons
Oil
2 Tablespoons 2 1/2 Tablespoons
Prog ram 2 : FRENCH
Raisin /Nut Bread
Loaf size
1.5 LB (700 g) 2.0 LB (900 g)
Water or milk 250ml
300ml
Margarine or butter 2 Tablespoons 2 1/2 Tablespoons
Salt
1 1/2 Teaspoons 2 Teaspoons
Sugar 2 Tablespoons 2 1/2 Tablespoons
Bread flour 450
9
520 g
Dry yeast 1 1/ 5 Teaspoons 1 1/ 2 Teaspoons
Raisins
50 9 75 9
Ground walnuts 30g 40 g
Program 1: BASIC
Coa rse Bagu ette Bread
Loaf size 1.5 LB (700 g) 2.0 LB (900 g)
Milk
280 ml 330 ml
Margarine or butter 1 1/ 2 Tablespoons 2 Tablespo ons
Salt
1 Teaspoon 1 Teaspoon
Sugar 2 Tablespoons 3 Tablespoons
Coarse Bread flour 38 0 9 510 9
Dry yeast 1 Teaspoon 1 Teaspoon
Program 1: BASIC
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