BBA 2594 - Bread maker CLATRONIC - Free user manual and instructions

USER MANUAL BBA 2594 CLATRONIC

Bread baking machine

Kenyérsütő automata

BBA 2594

Operating Instructions 26

Safety Instructions 26

Parts and Drawings 27

Control Panel 27

Description of the Control Panel 28

Bread Baking Machine Functions 29

Bread Baking Machine Program Phases 29

Program Phase Timing 30

Cleaning and Maintenance 30

Questions & Answers on Baking 31

Questions & Answers on Bread Baking Machines 33

Questions & Answers on Recipes 34

Remarks on the Recipes 35

Recipes 37

Guarantee 48

Technical Data on the Bread Baking Machine 72

Oldal

Kezelésiutasítás 49

Biztonsagi eloirasok 49

Alkatreszek es jelolések 50

Kezelötable 50

Magyaraszatok a kezelotablaoz 51

Akenyersutoautomata funkcioi 51

Akenyersutoo automata programlefutasa 52

A programok idobeli lefutasa 53

Tisztlas es karbantartas 54

Kerdesek a suteshez 54

Kerdesek a kenyersuto automatához 56

Operating Instructions

Congratulations for having purchased the BBA 2594 model Bread Baking Machine. You have bought a machine based on a revolutionary new concept:

• The bread dough is kneaded with two kneading pegs and is hence worked better.
  Some machine programs provide two different levels for the baking of large or small quantities of bread.
• The bread baking machine offers 10 pre-installed programs with 31 different setting options. There is a completely new program with which you can either just bake a fresh loaf of bread or to brown one that has already been baked.
• You can even schedule the bread baking machine, i.e. you can preprogram a program up to 13 hours in advance.

The appliance is completely automatic and extremely user-friendly. It kneads the dough in two different directions thus providing for excellent mixing. You will also find the recipes for the following specialties:

• White bread, dark leavened bread, light wheat and rye bread, whole bread;
• Bread with baking mixes;
• Bread for allergic people;
• Cakes for the baking-powder program;
• Dough which needs to be further worked;
• Marmalades that can be cooked.

Safety Instructions

Read all the instructions in the manual and follow them carefully!

1. Do not touch any of the appliance's hot surfaces. Use oven cloths! The bread baking machine is very hot after baking.
2. Never dip the connection cable or the appliance in water or any other liquid.
3. Keep your eye on the appliance when children are around! Unplug the appliance if it is not being used and before cleaning it. Before removing single parts of the appliance let it cool down.
4. Never use the appliance with a defective connection cable, after malfunctions or if the appliance happens to be damaged in any way whatsoever! In these cases have the Customer Service check and repair it if necessary. Never try to repair it yourself. The warranty is void in this latter case.
5. The use of accessories not recommended by the manufacturer can cause damage. Use the appliance exclusively for the envisaged purpose.
6. Lay the appliance firmly on the counter to avoid that it falls off during the kneading of a thick dough. This is especially important when using the preprogram function and the appliance is not being watched. In the case of extremely smooth counters the appliance should be placed on a thin rubber mat to avoid any risk of falling.
7. The bread baking machine must be kept at a distance of at least 10cm from other objects when it is working. The appliance can be used only indoors.
8. Make sure that the power cable does not touch any hot surface and that it does not hang over a table edge thus avoiding, for example, that children may grab it.

9. Never place the appliance either on or near a gas or electrical stovetop or a hot oven.

10. Pay great attention when handling the appliance especially when it is full of hot liquids (marmalades)!

11. Never remove the baking tin while the appliance is still working!
12. When baking white bread, never fill the baking tin more than maximum level! Should this happen, the bread will not be baked evenly and the dough may overflow. Please follow our instructions.
13. Metal foils or other materials must not be put inside the appliance as these may cause a fire or a short circuit!
14. Never cover the appliance with a towel or any other material! The heat and steam generated by the appliance must be free to escape. A fire can break out if the appliance is covered with flammable materials or if it comes in contact, for example, with curtains.
15. Before trying to bake a given type of bread overnight, try the recipe first while keeping an eye on it to make sure that the doses of the ingredients are correct, that the dough is not too thick or thin or that the quantity is too much and hence risks overflowing.
    The manufacturer is not liable if this appliance is used for commercial purposes or in any way or manner that does not comply with the instructions herein provided.

Parts and Drawings

Control Panel

1 LCD display

It shows the time left before the end of the program

2 START-/STOP key

To start and stop the program

3 COLOR key

To set the desired level of browning

4 DOUGH QUANTITY key

To set 2 weight levels as described below

5 SELECTION key

To select the programs described in the "program phase timing" section.

6 TIME keys

To set the preprogram timer

A Cover, removable
B Handle
C Viewing panel
D Vent
E Baking tin
F Kneading pegs
G Baking compartment
H Control Panel
Casing
K Side vent
L Cable
M On/off Switch

Accessories: 1 hook to remove the kneading pegs, 1 measuring spoon, 1 measuring beaker

Description of the Control Panel

Insert the plug into a properly installed 230V/50Hz protective contact socket and switch on the appliance with the on/off switch (M).

1. DISPLAY

BASIC SETTING

This displays signals when the appliance is ready for use. It corresponds to the normal program. "1 3:30" appears on the display. The "1" specifies which program has been chosen and the "3:30" is the length of the program. The positions of two arrows provide information on the selected browning level and the weight. The basic setting after switching the appliance on is: "superior weight" and "medium browning level". During operation the course of the program can be read on the display. As the program proceeds the digits of the set time will decrease progressively.

2. START/STOP key

To start and stop the program. As soon as the START/STOP key is pressed, the points of the time value start to blink. Use the START/STOP key to stop the program in any moment. Keep the key pressed until a signal beep is heard. The starting position of the aforementioned start program appears on the screen. If a different needs to be used, select it with the SELECTION key.

3. TIME keys

Those programs that can be timed to start later on are listed in the "Program Phase Timing" table. The RAPID, CAKE, SWEETBREAD and MARMALADE programs cannot be timed to start later on. The hours and minutes after which the preparation should be started need to be added to the relevant basic time for the specific program plus 1 hour of warming time (after the end of the baking process). A maximum timing of 13 hours can be set.

Example: It is 8.30 p.m. and the bread must be ready the next morning by 7.00 a.m., i.e. in 10 hours and 30 minutes. Press the TIME key until 10.30 appears, that is to say the time between now (8.30 p.m.) and when the bread must be ready.

When working with the timing function never use perishable ingredients such as milk, eggs, fruit, yogurt, onions, etc.!.

4. COLOR key

The desired browning level is set with this key: LIGHT - MEDIUM - DARK.

5. DOUGH QUANTITY key

It provides for the following settings in the various programs (see table):

LEVEL I = For small quantities of bread;

LEVEL II = For large quantities of bread.

In the recipes you will find our recommended quantities.

6. SELECTION key

Use this menu key to run one of the available programs described in detail in the "Program Phase Timing" table.

Use the programs for the following specialties:

1. NORMAL For white and wheat and rye bread. This program is used the most.
2. RAPID For the quick preparation of white and wheat and rye bread
3. WHITE BREAD For the preparation of particularly light white bread
4. SWEETBREAD For the preparation of sweet leavened dough
5. WHOLEMEAL For wholemeal bread
6. CAKE For cakes with baking powder
7. DOUGH For the preparation of dough
8. BAKING To brown bread or cakes
9. MARMALADE To cook marmalades and jams
10. SANDWICH To prepare light sandwich bread

Bread Baking Machine Functions

Buzzer function

The buzzer goes off:

• When pressing all the program keys;

• During the second kneading cycle of the NORMAL, WHOLEMEAL, RAPID, CAKE and SANDWICH programs to signal that the cereals, fruit, nuts or other ingredients can be added.

• When the end of the program is reached.

During the warming phase at the end of the baking procedure the acoustic signal rings several times.

Repeat function

In case of a blackout the bread baking machine must be started again. This is possible only if the program was stopped before the kneading phase was reached. Otherwise you will have to start from the beginning!

Safety functions

If the temperature of the appliance is still too high (more than 40^ ) for a new program after using the appliance previously, H:HH will appear on the display when pressing start again and an acoustic signal is given. If this is the case, press the START/STOP key until the H:HH message is deleted and the basic setting appears on the display. Remove the container and wait until the appliance has cooled.

The BAKING program can be started immediately even when the appliance is still hot.

Bread Baking Machine Program phases

Insert the baking tin

The nonstick baking tin must be held firmly with both hands and be placed in the middle of the baking compartment. Press the tin downwards with caution until it snaps into place. Insert the two kneading pegs on the driving shafts.

Put in the ingredients

The ingredients must be put into the baking tin in the order specified in the relevant recipe.

Switch on

Insert the plug into a duly installed 230 V/50 Hz protective contact socket and switch on the appliance with the on/off switch (M).

Select the program

Select the desired program with the SELECTION key. Choose the level corresponding to the selected program. Then select the desired degree of browning. Use the TIME key to set the time when the program is to be started. Press the START/STOP key.

Mix and knead the dough

The bread baking machine mixes and kneads the automatically until it reaches the right consistency.

Leave the dough to rise

After the last kneading cycle the bread baking machine is heated to the optimal temperature for the rising of the dough.

Baking

The bread baking machine sets the baking temperature and time automatically. If the bread is too light at the end of the baling program, use the BAKE program to let it brown more. To do so, press the START/STOP key, then select the BAKE program and start. When the desired degree of baking has been reached, stop the process.

Warming

Once the baking is over, the buzzer goes off to signal that the bread or specialty can be removed. The 1-hour warming time starts immediately.

End of the program phases

Switch off the appliance after use with the on/off switch (M) and pull out the plug. At the end of the program pull out the baking tin by using oven cloths, lay it on the counter and if the bread does not fall out of the tin onto the grid, move the knead shaft back and forth a few times until the bread comes out. If one of the kneading pegs is still stuck in the bread, take the hook supplied with the appliance. Insert it under the warm loaf of bread into the almost circular opening of the kneading peg and wedge the hook against the lower edge of the kneading peg preferably where the blade of the kneading peg is located. You can then cut the bread easily and pull out the kneading peg completely.

Program phase timing

Menu no.	1		2	3	4	5		6	7	8	9	10
	NORMAL		RAPID	WHITEBREAD	SWEATBREAD	WHOLE MEAL		CAKE	DOUGH	BAKE	MARMELADE	SANDWICH
Level	1	2				1	2					1	2
Bread weight in grams, approx.	750	1300				750	1300					750	1300
Total time - h	3:20	3:30	1:58	3:50	1:52	3:30	3:40	2:00	1:50	1:00	1:20	3:09	3:20
	The following time indications are specified in minutes
Pre-heating The motor is not running - Heating on/off 5/25 s)*	17	20	5	22	3	37	40		22	-	Heating on/off 15 s/15 s	11	22
Stirring (left)	3		3	3	3	3		3,5	3	-	15	3
1. kneading (left)	2		2	2	2	2		-	2	-	-	2
2. kneading (right/left alternated) Heating on/off 5/25 s*	13		20	16	5	13		Beating 12.5 min. (or heat.) 8 min. Heating on/off 5/25 s	16			13
	Signal to add the ingredients
Displayed time	ca. 2:54	ca. 2:57	ca. 1:33	-	-	ca. 2:44	ca. 2:47	ca. 1:49	-	-	-	ca. 2:34	ca. 2:45
1. rising Heating on/off (5/25 s)*	45		-	45	-	45		-	-	-	-	45
Dough smoothing	1		1	1	-	1		-	-	-	-	1
2. rising Heating on/off (5/25 s)*	18		7	25	7	18		-	45	-	-	18
Dough smoothing	1		-	1	-	1		-	-	-	-	1
3. rising Heating on/off (5/25 s)**	45		25	50	27	35		-	22	-	-	39
Baking Heating on/off (22/8 s), 8/22 s after reaching the temperature	55	62	55	65	65	55	62	80	-	60	45 Stirring/ Cooking Right/left Heating on/off 15 s/15 s	56
Rest phase (w/o heating)	-		-	-	-	-		16	-	-	20
Warming Heating on/off	60		60	60	-	60		-	-	-	-	60
	Pre-programming
Timer (max)	13 Std.		-	13 Std.	-	13 Std.		-	13 Std.	13 Std.	-	13 Std.

• The heating is switched on only if the room temperature is lower than 25^ . If the room temperature is above 25^ the ingredients are already at the right temperature and there is no need for pre-heating. For the first and second rising the room temperature must be above 25^ or high enough to make the dough rise without extra heating.
  ** The heating is switched on only if the room temperature is lower than 35^ . A room temperature of more than 35^ is enough to make the dough rise without extra heating.

Cleaning and Maintenance

• Before using the appliance for the first time wash the bread baking machine's baking tin with a mild detergent and clean the kneading pegs.
• It is highly recommended to coat the new baking tin and the kneading pegs with heat resistant grease before using them for the first time and let them heat in the oven for about 10 minutes at 160^ . Once these have cooled down clean away (polish) the grease from the baking tin with a sheet of paper towel. This operation is to be performed to protect the nonstick coating. This operation can be repeated from time to time.
• After use always leave the appliance to cool before cleaning it or putting it away. It takes about half an hour for the appliance to cool and to be ready again for baking and kneading.
• Before cleaning pull out the plug and leave the appliance to cool. Use a mild detergent. Never use chemical cleaning agents, gasoline, oven cleaners or any detergent that can scratch or ruin the coating.
• Remove all the ingredients and crumbs from the lid, casing and baking compartment with a moist towel. Never dip the appliance in water nor fill the baking compartment with water! For easy cleaning the lid can be removed by positioning it vertically and pulling it out.
• Wipe the outside of the baking tin with a moist towel. The inside of the tin can be washed with some detergent liquid. Do not leave it too long dipped in water.
• Both the kneading pegs and drive shafts need to be cleaned immediately after use. If the kneading pegs remain in the tin, it becomes difficult to remove them afterwards. In this case fill the container with warm water and leave it to rest for 30 minutes. Then remove the kneading pegs.
• The baking tin has a nonstick coating. Do not use metal objects that can scratch the surface when cleaning it. It is normal that the color of the coating changes over the course of time. This change does not alter its effectiveness in any way whatsoever.
• Before putting the appliance away for storage, make sure that it is perfectly cool, clean and dry. Put the appliance away with the lid closed.

Questions & Answers on Baking

• The bread sticks to the container after baking

Leave the bread to cool for about 10 minutes after baking - turn the container upside down. If necessary move the kneading peg shaft back and forth. Grease the kneading pegs before baking.

• How do you avoid the forming of holes in the bread owing to the presence of the kneading pegs

You can remove the kneading pegs with your fingers covered with flour before leaving the dough to rise for the last time (see "Program Phase Timing" and the display messages). If do not wish to do so, use the hook after baking. If you proceed with caution, you can avoid the forming of a large hole.

• The dough spills over when it is left to rise.

This happens in particular when wheat flour is used owing its greater content of gluten.

Remedy:

a) Reduce the amount of flour and adjust the amounts of the other ingredients. When the bread is ready, it will still have a large volume.
b) Spread a tablespoon of heated liquefied margarine on the flour.

• The bread rises and spills over anyway

a) If a V-shaped ditch forms in the middle of the bread, the flour does not have enough gluten. This means that the wheat contains too little protein (it happens during especially rainy summers) or that the flour is too moist.

Remedy: add one tablespoon of wheat gluten for 500g of wheat.

b) If the bread has a funnel shape in the middle, the possible cause can be one of the following:

• the water temperature was too high;
• too much water was used;

• the flour was poor in gluten.

• When can the lid of the bread baking machine be opened during the baking?

Generally speaking, it is always possible while the kneading is underway. During this phase small quantities of flour or liquid can still be added.

If the bread must have a particular aspect after baking, proceed as follows: before the last rising phase (see the Program Phase Timing" table and the message on the display) open the lid with caution and shortly and carve the bread crust while it is forming with a sharp pre-heated knife, scatter cereals on it or spread a mixture of potato flour and water on the crust to give it a glossy finish. This is the last time that the lid can be opened, otherwise the bread will go down in the middle.

What do the type numbers for flour mean?

The lower the type number, the less roughage the flour contains and the lighter it will be.

What is wholemeal flour?

Wholemeal flour is made of all types of cereals including wheat. The term "wholemeal" means that the flour was ground from whole grain and hence it has greater contents of roughage thus making the wheat wholemeal flour darker. However, the use of wholemeal flour does not make the bread darker as it is widely believed.

What must be done when using rye flour?

Rye flour does not contain any gluten and the bread hardly rises. In order to make it easily digestible a rye wholemeal bread with leaven is to be made.

The dough will rise only if one part of 550 type flour is added to every four parts of rye flour without gluten.

What is the gluten in flour?

The higher the type number, the lower the gluten contents of the flour are and the less the dough will rise. The highest quantity of gluten is contained in 550 type flour.

How many different flour types are there and how are they used?

a) Corn, rice and potato flour are suitable for people allergic to gluten or for those who suffer from sprue or celiac disease. See the relevant recipes in the operating instructions.
b) Spelt flour is very expensive, but it is free from chemical additives because spelt grows on very pool soil and requires no fertilizers. Spelt flour is especially suitable for allergic people. It can be used in all those recipes described in the operating instructions requiring flour types 405, 550 or 1050.
c) Millet flour is especially suitable for people suffering from many allergies. It can be used in all recipes requiring flour types 405, 550 or 1050 as described in the operating instructions.
d) Durum wheat flour is suitable for baguettes thanks to its consistency and it can be replaced with durum wheat semolina.

How can fresh bread be made easier to digest?

If a mashed boiled potato is added to the flour and kneaded in the dough the fresh bread is easier to digest.

What doses of rising agent should be used?

For yeast and leaven which must be bought in different quantities follow the producer's instructions on the package and adapt the quantity to the amount of flour used.

What can be done if the bread tastes of yeast?

a) Often sugar is added to eliminate this taste. The adding of sugar makes the bread lighter in color.
b) Add 1_ tablespoon of vinegar for a small bread loaf and 2 tablespoons for a large loaf to the water.
c) Use buttermilk or kefir instead of water. This is possible for all the recipes and it is recommended for the freshness of the bread.

- Why does the bread made in an oven taste different from the bread made with the bread baking machine?

It depends on the different degree of humidity: the bread is baked drier in the oven owing to the larger baking space, while the bread made in the machine is moister.

Questions & Answers on Bread Baking Machines

A table of problems that may occur is provided below:

Problem	Cause	Solution
Smoke comes out of the baking compartment or of the vents	The ingredients stick to the baking compartment or on the outside of the baking tin	Pull out the plug and clean the outside of the baking tin or the baking compartment.
The bread goes down in the middle and is moist on the bottom.	The bread is left too long in the tin after baking and warming.	Take the bread out of the baking tin before the warming function is over.
It is difficult to take the bread out of the baking tin.	The bottom of the loaf is stuck to the kneading peg.	Clean the kneading peg and shafts after the baking. If necessary, fill the baking tin with warm water for 30 minutes. Then the kneading pegs can be easily removed and cleaned.
The ingredients are not mixed or the bread is not baked correctly.	Incorrect program setting.	Check the selected menu and the other settings.
	The START/STOP key was touched while the machine was working.	Do not use the ingredients and start over again.
	The lid opened several timers while the machine was working.	After the last rising do not open lid.
	Long blackout while the machine was working.	Do not use the ingredients and start over again.
	The rotation of the kneading pegs is blocked.	Check that the kneading pegs are blocked by grains, etc. Pull out the baking tin and check whether the drivers turn. If this is not the case, send the appliance to the customer service.
The baking tin jumps up during the kneading.	The side springs in the base inside the inner casing have lost tension.	Press the START/STOP key and interrupt the program. Pull out the container and push the springs slightly to the side. Insert the container again and close the lid. Start the program over again.
	The dough is too thick. The kneading pegs are blocked and the container is pressed upwards.	Open the lid. Add some liquid to the dough and close the lid again.
The appliance does not start. The display shows H:HH.	The appliance is still hot after the last baking cycle.	Press the START/STOP key until the basic setting appears on the display. Remove the baking tin and leave the appliance to cool. Then put the baking tin back in, set the program again and start.

Questions & Answers on the Recipes

Problem	Cause	Solution
The bread rises too fast.	- too much yeast, too much flour, not enough salt - or several of these causes	a/b
The bread does not rise at all or not enough.	- no yeast at all or too little - old or stale yeast - liquid too hot - the yeast has come into contact with the liquid - wrong flour type or stale flour - too much or not enough liquid - not enough sugar	a/b e c d e a/b/g a/b
The dough rises too much and spills over the baking tin.	- if the water is too soft the yeast ferments more - too much milk affects the fermentation of the yeast	f c
The bread goes down in the middle.	- The dough volume is larger than the tin and the bread goes down. - The fermentation is too short or too fast owing to the excessive temperature of the water or the baking chamber or to the excessive moistness.	a/f c/h/i
The bread has a dip once the baking is over.	- Not enough gluten in the flour - Too much liquid	k a/b/h
Heavy, lumpy structure	- Too much flour or not enough liquid - Not enough yeast or sugar - Too much fruit, wholemeal or of one of the other ingredients - Old or stale flour	a/b/g a/b b e
The bread is not baked in the center.	- Too much or not enough liquid - Too much humidity - Recipe with moist ingredients	a/b/g h g
Open or coarse structure or too many holes	- Too much water - No salt - Great humidity, water too hot - Too much liquid	g b h/i c
Mushroom-like, unbaked surface	- Bread volume too big for the tin - Too much flour, especially for white bread - Too much yeast or not enough salt - Too much sugar - Sweet ingredients besides the sugar	a/f f a/b a/b b
The bread slices are unequal or lumpy	- Bread not cooled enough (the vapor has not escaped)	j
Flour deposits on the bread crust	- The flour was not worked well on the sides during the kneading.	g/i

Solutions for the problems

a) Measure the ingredients correctly.
b) Adjust the ingredient doses and check that all the ingredients have been added.
c) Use another liquid or leave it to cool at room temperature. Add the ingredients specified in the recipe in the right order. Make a small ditch in the middle of the flour and put in the crumbled yeast or the dry yeast. Avoid letting the yeast and the liquid come into direct contact.
d) Use only fresh and correctly stored ingredients.
e) Reduce the total amount of the ingredients, do not use more than the specified amount of flour. Reduce all the ingredients by 1/3.
f) Correct the amount of liquid. If ingredients containing water are used, the dose of the liquid to be added must be duly reduced.
g) In case of very humid weather remove 1-2 tablespoons of water.
h) In case of warm weather do not use the timing function. Use cold liquids.
i) Take the bread out of the tin immediately after baking and leave it on the grid to cool for at least 15 minutes before cutting it.
j) Reduce the amount of yeast or of all the ingredient doses by 1/4.
k) Add a tablespoon of wheat gluten to the dough.

Remarks on the Recipes

1. Ingredients

Since each ingredient plays a specific role for the successful baking of the bread, the measuring is just as important as the order in which the ingredients are added.

• The most important ingredients like the liquid, flour, salt, sugar and yeast (either dry or fresh yeast can be used) affect the successful outcome of the preparation of the dough and the bread. Always use the right quantities in the right proportion.
• Use lukewarm ingredients if the dough needs to be prepared immediately. If you wish to set the program phase timing function, it is advisable to use cold ingredients to avoid that the yeast starts to rise too early.
• Margarine, butter and milk affect the flavor of the bread.
• Sugar can be reduced by 20% to make the crust lighter and thinner without affecting the successful outcome of the baking. If you prefer a softer and lighter crust replace the sugar with honey.
• Gluten which is produced in the flour during the kneading provides for the structure of the bread. The ideal flour mixture is composed of 40% wholemeal flour and 60% of white flour.
• If you wish to add cereals grains, leave them to soak overnight. Reduce the quantity of flour and the liquid (up to 1/5 less).
• Leaven is indispensable with rye flour. It contains milk and acetobacteria that make the bread lighter and ferment thoroughly. You can make your own leaven but it takes time. For this reason concentrated leaven powder is used in the recipes below. The powder is sold in 15g packets (for 1 kg of flour). Follow the instructions given in the recipes (1/2, or 1 packet). If less leaven that requested is used the bread will crumble.
• If leaven powders with a different concentration (100 g packet for 1 kg of flour) are used, the quantity of flour must be reduced by 80 kg for a 1 kg of flour.
• Liquid leaven sold in bags is also available and it is suitable for use. Follow the doses specified on the package. Fill the measuring beaker with the liquid leaven and top it up with the other liquid ingredients in the right doses as specified in the recipe.
• Wheat leaven which often comes dry improves the workability of the dough, the freshness and the taste. It is milder that rye leaven.
• Use either the NORMAL or WHOLEMEAL program when baking leavened bread.
• Baking ferment can used to replace the leaven. The only difference is in the taste. It is fit to be used in the bread baking machine.
• Wheat bran is added to the dough if you want particularly light bread rich in roughage. Use one tablespoon for 500g of flour and increase the quantity of liquid by _ tablespoons.
• Wheat gluten is a natural additive obtained from wheat proteins. It makes the bread lighter and more voluminous. The bread falls in more rarely and it is more easily digestible. The effect can be easily appreciated when baking wholemeal and other bakery products made of home-milled flour.
• The black malt used in some recipes is dark-roasted barley malt. It is used to obtain a darker bread crust and soft part (e.g. brown bread). Rye malt is also suitable but it is not as dark. You can find this malt in whole food shops.
• Pure lecithin powder is a natural emulsifier that improves the volume of the bread, makes the soft part softer and lighter and keeps it fresh longer.

2. Adapting the doses

If the doses need to be increased or reduced, make sure that the proportions of the original recipe are maintained. To obtain a perfect result, the basic rules below for the adapting of the ingredient doses must be following:

• Liquids/flour: the dough ought to be soft (not too soft) and easy to knead without becoming stringy. A ball can be obtained by kneading it lightly. This is not the case with heavy doughs like rye wholemeal or cereal bread. Check the dough five minutes after the first kneading. If it is too moist, add some flour until the dough has reached the right consistency. If the dough is too dry add a spoonful of water at a time during the kneading.
• Replacing liquids: When using ingredients containing liquids in a recipe (e.g. curd cheese, yogurt, etc.), the required amount of liquid must be reduced. When using eggs beat them in the measuring beaker and fill it with the other required liquid up to the envisaged amount.

If you are living in a place located at a high altitude (more than 750m ) the dough rises faster. The yeast can be reduced in these cases by 1/4 to 1/2 of a teaspoon to proportionally reduce its rising. The same is true of places with particularly soft water.

3. Adding and measuring the ingredients and quantities

• Always put in first the liquid and the yeast at the end. To avoid that the yeast acts too fast (in particular when using the timing function), contact between the yeast and the liquid must be avoided.
• When measuring use the same measuring units, that is to say use either the measuring spoon supplied with the bread baking machine or a spoon used in your home when the recipes require doses measured in tablespoons and teaspoons.
• The measures in grams must be weighed precisely.
• For the millimeter indications you can use the supplied measuring beaker which has a graduated scale of 50 to 300ml .

The abbreviations in the recipes mean:

EL = level tablespoonful (or large measuring spoon)

TL = level teaspoonful (or small measuring spoon)

g = grams

ml = milliliter

Packet = 7g dry yeast for 500 g of flour – corresponds to 20 g of fresh yeast.

• Fruit, nuts or cereal ingredients. If you wish to add other ingredients, you can do so in specific programs (see the "Program Phase Timing" table), when you here the acoustic signal. If you add the ingredients too early, they will be crushed during the kneading.

4. Recipes for the BBA 2594 type bread baking machine

The following recipes are for various bread sizes. In some programs (see the "Program Phase Timing" table) a difference is made in the weights. We recommend you to use Level I for a bread loaf of 750 g and Level II for a bread loaf between 1000 and 1300 g.

If no levels are specified in the recipe, it means that they are not envisaged in the proposed programs and that both small and large quantities can be used.

5. Bread weights and volumes

• In the following recipes you will find exact indications regarding the bread weight. You will see that the weight of pure white bread is less than that of wholemeal bread. This depends on the fact that white flour raises more and hence limits need to be posed.
• Despite the precise weight indications there may be slight differences. The actual bread weight depends much on the air humidity of the room at the moment of the preparation.
• All breads with a substantial portion of wheat reach a large volume and exceed the container edge after the last rising in the case of the highest weight class. But the bread does not spill over. The part of the bread outside the tin is more easily browned compared to the bread in the tin.
• When the RAPID program is suggested for sweetbreads, you can use the ingredients in smaller quantities also for the SWEETBREAD program to make a lighter bread.

6. Baking results

• The result of the baking depends on the on-site conditions (soft water – high air humidity – high altitude – consistency of the ingredients, etc.). Therefore, the recipe indications are reference points which can be adapted. If one recipe or another does not go straight the first time, do not let yourself be discouraged. Try to find the cause and try it again by varying the proportions.
  If the bread is too pale after baking, you can leave it to brown with the baking program.
• It is recommended to bake a test bread before actually setting the timing function for use overnight so that you can make the necessary changes if necessary.

Classic Bread Recipes

	Level I	Level II
White Bread
Bread weight approx.	740 g	1080 g
Water	350 ml	500 ml
Salt	1 tsp	1 1/2 tsp
Sugar	1 tsp	1 1/2 tsp
Durum wheat semolina	150 g	200 g
550 type flour	350 g	500 g
Yeast	3/4 packet	1 packet

Program:WHITE BREAD

Nut & Raisin Bread

Tip: Add the raisins and nuts after the acoustic signal during the second kneading phase.

Bread weight approx.	900 g	1180 g
Water or milk	275 ml	350 ml
Margarine or butter	30 g	40 g
Salt	1/2 tsp	3/4 tsp
Sugar	1 tbsp	2 tbsp
405 type flour	500 g	650 g
Dry yeast	3/4 packet	1 packet
Raisins	75g	100 g
Crushed walnuts	40g	60g

Program: RAPID or SWEETBREAD

Attention: When using the SWEETBREAD program the bread is lighter. Use the Level I doses, otherwise the volume is too large.

Poppy Seed Bread

Tip: Before the last rising open the lid briefly and coat the dough with some water and then spread the poppy seeds. Press the seeds delicately with your hand.

Bread weight approx.	850 g	1380 g
Water	375 ml	570 ml
550 type flour	500 g	670 g
Corn semolina	75 g	130 g
Sugar	1 tsp	11/2 tsp
Salt	1 tsp	11/2 tsp
Whole or milled poppy seeds	50 g	75 g
Butter	15 g	20g
Grated nutmeg	1 pinch	2 pinches
Grated Parmesan cheese	1 tbsp	11/2 tbsp
Dry yeast	3/4 packet	1 packet

Program: RAPID or SWEETBREAD

Attention: When using the SWEETBREAD program the bread is lighter. Use the Level I doses, otherwise the volume is too large.

Coarse White Bread

Bread weight approx.	750 g	950 g
Milk	275 ml	350 ml
Margarine or butter	25 g	30 g
Salt	1 tsp	11/2 tsp
Sugar	1 tsp	11/2 tsp
1050 type flour	500 g	650 g
Dry yeast	3/4 packet	1 packet

Program: NORMAL

	Level I	Level II
French White Bread
Bread weight approx.	860 g	1280 g
Water	375 ml	550 ml
Salt	1 tsp	\( 1^{1/2} \) tsp
Vegetable oil	1 tbsp	\( 1^{1/2} \) tsp
405 type flour	525 g	700 g
Durum wheat flour	75 g	100 g
Sugar	1 tsp	\( 1^{1/2} \) tsp
Dry yeast	\( 3/4 \) packet	1 packet

Program: RAPID

Italian White Bread

Bread weight approx.	900 g	1300 g
Water	375 ml	570 ml
Salt	1 tsp	\( 1^{1/2} \) tsp
Vegetable oil	1 tbsp	\( 1^{1/2} \) tbsp
Sugar	1 tsp	\( 1^{1/2} \) tsp
550 type flour	475 g	650 g
Corn semolina	100 g	150 g
Dry yeast	\( 3/4 \) packet	1 packet

Program: SANDWICH

Oat Bread

Bread weight approx.	800 g	1200 g
Water	350 ml	500 ml
Margarine or butter	25 g	30 g
Salt	1 tsp	1½ tsp
Brown Sugar	1 tsp	1½ tsp
Rolled oats – “Tender Flakes”	150 g	200 g
1050 type flour	375 g	550 g
Dry yeast	3/4 packet	1 packet

Program: NORMAL

Buttermilk Bread

Bread weight approx.	860 g	1150 g
Buttermilk	375 ml	550 ml
Salt	1 tsp	1½ tsp
Sugar	1 tsp	1½ tsp
1050 type flour	500 g	760 g
Dry yeast	3/4 packet	1 packet

Program:WHITE BREAD

Sweetbread

Bread weight approx.	750 g	1180 g
Fresh milk	275 ml	400 ml
Margarine or butter	25 g	35 g
Eggs	2	4
Salt	1 tsp	1 1/2 tsp
Honey	2 tbsp	3 tbsp
550 type flour	500 g	700 g
Dry yeast	3/4 packet	1 packet

Program: RAPID OR SWEETBREAD

Attention: When using the SWEETBREAD program the bread is lighter. Use the Level I doses, otherwise the volume is too large.

	Level I	Level II
Wholemeal Bread
Bread weight approx.	860 g	1110 g
Water	350 ml	500 ml
Margarine or butter	25 g	35 g
Salt	1 tsp	\( 1^{1/2} \) tsp
Sugar	1 tsp	\( 1^{1/2} \) tsp
1050 type flour	270 g	380 g
Wheat wholemeal flour	270 g	380 g
Dry yeast	\( 3/4 \) packet	1 packet

Program: NORMAL

Raisin Bread

Tip: Add the raisins or any other kind of dry fruit after the acoustic signal during the second kneading phase.

Bread weight approx.	850 g	1100 g
Water	275 ml	350 ml
Margarine or butter	30 g	40 g
Salt	1/2 tsp	3/4 tsp
Honey	1 tbsp	2 tbsp
405 type flour	500 g	650 g
Zimt	3/4 tsp	1 tsp
Dry yeast	3/4 packet	1 packet
Raisins/dry fruit	75 g	100 g

Program: RAPID or SWEETBREAD

Attention: When using the SWEETBREAD program the bread is lighter. Use the Level I doses, otherwise the volume is too large.

Coarse bread

Bread weight approx.	780 g	980 g
Water	300 ml	450 ml
Salt	1 tsp	\( 1^{1/2} \) tsp
Dried wheat leaven*	25 g	40 g
1050 type flour	500 g	750 g
Sugar	1 tsp	\( 1^{1/2} \) tsp
Dry yeast	\( 3/4 \) packet	1 packet

Program:WHITE BREAD

• Wheat leaven improves the dough consistency, the freshness and the taste. It is milder than rye leaven.

Onion bread

Bread weight approx.	860 g	1180 g
Water	350 ml	500 ml
Salt	1 tsp	1 1/2 tsp
Sugar	1 tsp	1 tsp
Grilled onions	50 g	75 g
1050 type flour	540 g	760 g
Dry yeast	3/4 packet	1 packet

Program: RAPID

Rye Bread

Bread weight approx.	780 g	1050 g
Water	350 ml	450 ml
Dried leaven*	1/2 packet	3/4 packet
Salt	1 tsp	11/2 tsp
Sugar	1/2 tsp	3/4 tsp
Rye malt	10 g	15 g
Rye flour	300 g	400 g
1050 type flour	200 g	260 g
Yeast	1 packet	11/2 packet

Program: WHOLEMEAL

• Dried leaven is concentrated and it comes in 15g packets.

Level I Level II

Potato Bread

Bread weight approx.	1000 g	1400 g
Water or Milk	300 ml	400 ml
Margarine or Butter	25 g	30 g
Eggs	1	1
Mashed boiled potatoes	150 g	200 g
Salt	1 tsp	1 1/2 tsp
Sugar	1 tsp	1 1/2 tsp
1050 type flour	630 g	780 g
Dry yeast	1 packet	1 1/2 packet

Program: RAPID

Leavened Bread

Bread weight approx.	740 g	1050 g
Dried leaven*	1/2 packet	3/4 packet
Water	350 ml	450 ml
Bread spices	1/2 tsp	3/4 tsp
Salt	1 tsp	11/2 tsp
Rye flour	250 g	340 g
1050 type flour	250 g	340 g
Dry yeast	1 packet	11/2 packet

Program: NORMAL

• Dried leaven is concentrated and it comes in 15g packets.

Wheat Graham Bread

Bread weight approx.	900 g	1350 g
Water	350 ml	550 ml
Salt	1 tsp	\( 1^{1/2} \) tsp
Butter or Margarine	25 g	30 g
Honey	1 tsp	\( 1^{1/2} \) tsp
Vinegar	\( 3/4 \) tbsp	1 tbsp
Wheat wholemeal flour	500 g	700 g
Wheat graham	75 g	100 g
Dry yeast	1 packet	\( 1^{1/2} \) packet

Program: WHOLEMEAL

Coarse Brown Bread

Tip: The spices can be added either whole or crushed. Before the last rising open briefly the lid, wet the dough with some water and spread the rolled oats or millets. Press them slightly with your hand.

Bread weight approx.	770 g	1050 g
Water	350 ml	450 ml
Rye flour	170 g	220 g
Wheat wholemeal flour	170 g	220 g
Spelt flour	170 g	220 g
Beet syrup	1 tsp	1 1/2 tsp
Pimento grains	1/4 tsp	1/2 tsp
Coriander	1/4 tsp	1/2 tsp
Grated nutmeg	1 Prise	2 Prisen
Salt	1 tsp	1 1/2 tsp
Dried leaven	1/2 packet	3/4 packet
Dry yeast	3/4 packet	1 packet

Program: NORMAL

Coarse Wholemeal Breads

Level I Level II

Seven Cereal Bread

Bread weight approx.	800 g	1200g
Water	500 ml	700 ml
Margarine or butter	30g	50 g
Salt	11/2 tsp	2 tsp
Sugar	11/2 tsp	2 tsp
Vinegar	11/2 tbsp	2 tbsp
Wholemeal flour	550g	750 g
7-grain flakes	200 g	300g
Dry yeast	3/4 packet	1 packet

Program: WHOLEMEAL

Bavarian Wholemeal Bread

Tip: Instead of caraway you can use also 1/2 teaspoon (5g) of coriander, fennel or aniseed.

Bread weight approx.	850 g	1180 g
Water	300 ml	360 ml
Wheat wholemeal flour	400 g	570 g
Rye wholemeal flour	125 g	150 g
Salt	1 tsp	11/2 tsp
Caraway	1 tbsp	2 tbsp
Average-sized potato, boiled and mashed	100 g	150 g
Dried leaven	1/2 packet	3/4 Pckg
Dry yeast	3/4 packet	1 packet

Program: WHOLEMEAL

Maple Wholemeal Bread

Bread weight approx.	870 g	1120 g
Margarine or butter	25 g	35 g
Salt	1 tsp	1 1/2 tsp
Maple syrup	1 1/2 tbsp	2 tbsp
1050 type flour	540 g	760 g
Dry yeast	3/4 packet	1 packet

Program: NORMAL

Yogurt Wholemeal Bread

Bread weight approx.	800 g	1150 g
Water oder Milk	250 ml	300 ml
Yogurt	150 g	200 g
Salt	1 tsp	1½ tsp
Sugar	1 tsp	1½ tsp
Vinegar	3/4 tbsp	1 tbsp
Wheat wholemeal flour	500 g	700 g
Dry yeast	1 packet	1½ packet

Program: NORMAL

Pollard Bread

Bread weight approx.	850 g	1350 g
Water	350 ml	570 ml
Margarine or butter	30 g	40 g
Salt	1 tsp	11/2 tsp
Sugar	1 tsp	11/2 tsp
Wheat pollard	75 g	100 g
Wheat germs	50 g	70 g
Wheat germs	1 tbsp	11/2 tbsp
Wheat wholemeal flour	400 g	650 g
Dry yeast	3/4 packet	1 packet

Program: WHOLEMEAL

Level I Level II

Cereal Bread

Bread weight approx.	960 g	1350 g
Water	450 ml	650 ml
Wheat wholemeal flour	175 g	250 g
Rye wholemeal flour	175 g	250 g
Coarse rye meal	50 g	70 g
Unripe spelt grain meal	50 g	70 g
Buckwheat meal	50 g	70 g
Sunflower seeds	35 g	50 g
Pumpkin seeds	35 g	50 g
Linseeds	1 tbsp	11/2tbsp
Sesame	1 tbsp	11/2tbsp
Salt	1 tsp	11/2tsp
Honey	1 tsp	11/2tsp
Dried leaven	1/2packet	3/4packet
Dry yeast	1 packet	11/2packet

Program: WHOLEMEAL

Spelt Bread

Tip: open the lid of the appliance briefly before the last rising, wet the bread with warm water, spread the spelt or rolled oats and press them slightly with your hand.

Bread weight approx.	940 g	1350 g
Buttermilk	400 ml	500 ml
Spelt wholemeal flour	230 g	280 g
Rye wholemeal flour	180 g	230 g
Coarse spelt meal	180 g	180 g
Sunflower seeds	75 g	100 g
Salt	1 tsp	11/2 tsp
Sugar	1 tsp	11/2 tsp
Dried leaven	3/4 packet	1 packet
Dry yeast	3/4 packet	1 packet

Program: NORMAL

100% Whole Wheat Bread

Bread weight approx.	850 g	1140 g
Water	350 ml	500 ml
Salt	1 tsp	1 1/2 tsp
Honey	1 tsp	2 tsp
Wheat wholemeal flour	540 g	760 g
Dry yeast	3/4 packet	1 packet

Program: WHOLEMEAL

Brown Bread

Bread weight approx.	920 g	1080 g
Water	400 ml	450 ml
Coarse rye wholemeal	180 g	180 g
Rye wholemeal flour	180 g	180 g
Wheat wholemeal flour	230 g	280 g
Black malt (made of roasted barley malt – sold in whole food shops – it gives a dark color to the inside of the bread	10 g	15 g
Salt	1 tsp	1 1/2 tsp
Sunflower seeds	75 g	100 g
Dark beet syrup	3/4 tbsp	1 tbsp
Dry yeast	3/4 packet	1 packet
Dry yeast	3/4 packet	1 packet

Program: WHOLEMEAL

Level I Level II

Pure Wheat Wholemeal Breadt

Bread weight approx.	860 g	1150 g
Water	350 ml	550 ml
Salt	1 tsp	1 1/2 tsp
Vegetable oil	1 tbsp	1 1/2 tbsp
Honey	3/4 tsp	1 tsp
Beet syrup	3/4 tsp	1 tsp
Wheat wholemeal flour	500 g	760 g
Genuine wheat gluten	3/4 tbsp	1 tbsp
Dry yeast	3/4 packet	1 packet

Program: WHOLEMEAL

Level I Level II

Beer bread

Bread weight approx.	950 g	1080 g
Water	200 ml	225 ml
Beer	200 ml	225 ml
Wheat wholemeal flour	230 g	280 g
Buckwheat flour	180 g	180 g
Spelt wholemeal	180 g	180 g
Salt	1 tsp	1 1/2 tsp
Sesame	50 g	75 g
Black malt (barley malt)	5 g	10 g
Dry yeast	3/4 packet	1 packet
Dried leaven	3/4 packet	1 packet

Program: NORMAL

All Sorts of Tasty Bakery Delights

Colorful Breakfast Bread

Tip: The crunchy muesli can be replaced with chocolate muesli or with your favorite muesli.

Bread weight approx.	750 g	1020 g
Milk	250 ml	330 ml
405 type flour	425 g	570 g
Sugar	1½ tbsp	2 tbsp
Salt	1 tsp	1½ tsp
Dried and coarsely chopped plums	15 g	20 g
Dried and coarsely chopped plums	15 g	20 g
Crunchy muesli	50 g	75 g
Coconut flakes	3/4 tbsp	1 tbsp
Butter	25 g	35 g
Dry yeast	3/4 packet	1 packet

Program: RAPID or SWEETBREAD

Attention: When using the SWEETBREAD program the bread is lighter. Use the Level I doses, otherwise the volume is too large.

Rum Raisin & Nut Bread

Bread weight approx.	900 g	1180 g
Milk oder Water	280 ml	350 ml
Rum 40%	1 tbsp	2 tbsp
Butter	30 g	40 g
Wheat wholemeal flour	500 g	650 g
Fir honey	2 tbsp	3 tbsp
Salt	1 tsp	1½ tsp
Whole walnut kernels*	40 g	60 g
Schwartau rum raisins*	50 g	75 g
Dry yeast	3/4 packet	1 packet

Program: RAPID or SWEETBREAD

Attention: When using the SWEETBREAD program the bread is lighter. Use the Level I doses, otherwise the volume is too large.

• Add these ingredients after the first acoustic signal.

Yogurt Bread

Bread weight approx.	800 g	1150 g
Water oder Milk	250 ml	300 ml
Yogurt	150 g	200 g
Salt	1 tsp	1½ tsp
Sugar	1 tsp	1½ tsp
550 type flour	500 g	700 g
Dry yeast	3/4 packet	1 packet

Program: NORMAL

French Honey bread

Bread weight approx.	770 g	1130 g
Water	325 ml	450 ml
Salt	1 tsp	\( 1^{1}/2 \) tsp
Olive oil	1 tbsp	\( 1^{1}/2 \) tbsp
Honey	\( 1/2 \) tbsp	\( 3/4 \) tbsp
405 type flour	450 g	600 g
Durum wheat flour	75 g	100 g
Dry yeast	\( 3/4 \) packet	1 packet

Program: RAPID or SWEETBREAD

Attention: When using the SWEETBREAD program the bread is lighter. Use the Level I doses, otherwise the volume is too large.

Fresh Cheese Bread

Bread weight approx.	800 g	1200 g
Water or Milk	200 ml	300 ml
Margarine or butter	30 g	40 g
Whole eggs	1	1
Salt	1 tsp	1½ tsp
Sugar	1 tbsp	1½ tbsp
Granular fresh cheese	125 g	200 g
550 type flour	500 g	700 g
Dry yeast	3/4 packet	1 packet

Program: NORMAL

Level I Level II

Amaretto Bread

Tip: Instead of using almond leaves you can even use crushed almonds. The amaretto can be replaced with milk or water.

Bread weight approx.	850 g	1100 g
Milk or Water	200 ml	250 ml
Amaretto	75 ml	100 ml
405 type flour	500 g	650 g
Sugar	1 tbsp	2 tbsp
Salt	1/2 tsp	3/4 tsp
Butter	30 g	40 g
Almond leaves	75 g	100 g
Dry yeast	3/4 packet	1 packet

Program: RAPID or SWEETBREAD

Attention: When using the SWEETBREAD program the bread is lighter. Use the Level I doses, otherwise the volume is too large.

Herb Bread

Bread weight approx.	860 g	1170 g
Buttermilk	375 ml	550 ml
Salt	1 tsp	11/2 tsp
Butter	10 g	20 g
Sugar	1 tsp	11/2 tsp
550 type flour	500 g	760 g
Fresh and finely chopped parsley or mixed herbs	11/2 tbsp	2 tbsp
Dry yeast	3/4 packet	1 packet

Program: NORMAL - (immediate baking)

Rice Bread

• Cook the rice in abundant salted water and leave it cool. Save the cooking water and use as described below.
• Tip: Instead of the rice cooking water you can use milk.
• You can add 2-3 tablespoons of raisins and 1 teaspoon of cinnamon.
• You cannot bake a larger loaf otherwise the bread becomes too sticky.

Bread weight approx.	950 g	1100 g
Rice cooking water	300 ml	350 ml
405 type flour	540 g	650 g
Round grain rice – raw weight	50 g	75 g
Sugar	2 tsp	3 tsp
Dry yeast	3/4 packet	1 packet

Program: SWEETBREAD

Carrot Bread

Bread weight approx.	800 g	1000 g
Water	275 ml	350 ml
Butter	25 g	30 g
550 type flour	500 g	650 g
Finely diced carrots*	60 g	90 g
Salt	1 tsp	1 1/2 tsp
Sugar	1 tsp	1 1/2 tsp
Dry yeast	3/4 packet	1 packet

Program: NORMAL

• If you please, you can make a carrot juice and add the marc obtained in the required amount.

Level I Level II

Egg Bread

Tip: Beat the eggs first in a measuring beaker and then water until the required level is reached. Bake the bread immediately and eat while fresh.

Bread weight approx.	730 g	1050 g
Eggs	2	4
with Water or milk up to Margarine or butter	275 ml	400 ml
	25 g	35 g
Salt	1 tsp	11/2 tsp
Sugar	1 tsp	11/2 tsp
550 type flour	500 g	700 g
Yeast	3/4 packet	1 packet

Program: RAPID

Sunflower Bread

Tip: Add the sunflower seeds after the first acoustic signal. You can also use pumpkin seeds. If you roast the seeds briefly in a pan, the taste will be more intense.

Bread weight approx.	870 g	1310 g
Water	375 ml	550 ml
Butter	30 g	40 g
550 type flour	525 g	700 g
Salt	1 tsp	11/2 tsp
Sugar	1 tsp	11/2 tsp
Sunflower seeds	35 g	50 g
Dry yeast	3/4 packet	1 packet

Program: NORMAL

Fig & Walnut Bread

Bread weight approx.	900 g	1270 g
Water	350 ml	550 ml
1050 type flour	260 g	320 g
Rye flour	400 g	450 g
Salt	1 tsp	11/2 tsp
Finely cut dry figs	50 g	60 g
Chopped walnut	50 g	60 g
Honey	11/2 tsp	2 tsp
Dried leaven	3/4 packet	1 packet
Dry yeast	3/4 packet	1 packet

Program: NORMAL

Wedding bread (Bread and Salt

Tip: If the timer display shows 1:30, use a new small clay pot of 5cm in diameter to make a small ditch in the middle of the bread. It can then be baked. Once it has cooled you can fill the ditch with salt. This is an original gift for a wedding, when moving in or for other occasions.

Bread weight approx.	800g	1230 g
Buttermilk	250 ml	330 ml
Water	150 ml	200 ml
Rye flour	175 g	240 g
1700 type rye wholemea	175 g	240 g
550 type flour	225 g	300 g
Sugar	1 tsp	\( 1^{1/2} \) tsp
Salt	1 tsp	\( 1^{1/2} \) tsp
Dried leaven	\( 3/4 \) packet	1 packet
Dry yeast	1 packet	\( 1^{1/2} \) packet

Program: NORMAL

	Level I	Level II
Herb bread
Bread weight approx.	770 g	1050 g
Water	350 ml	450 ml
Dried leaven	1/2 packet	3/4 packet
1150 type flour	300 g	400 g
1050 type flour	200 g	260 g
Salt	1 tsp	1 1/2 tsp
Sugar	1 tsp	1 1/2 tsp
Coriander	1/2 tsp	3/4 tsp
Fennel	1/2 tsp	3/4 tsp
Aniseed	1/2 tsp	3/4 tsp
Dry yeast	1 packet	1 1/2 packet

Program: NORMAL

French Herb Bread

Tip: You can increase the number of garlic cloves fourfold by cutting them into thin slices, letting them brown slightly in butter and adding them to the other ingredients once they have cooled. The taste is better. You can also replace the salt with herbal salt.

Bread weight approx.	850 g	1250 g
Water	350 ml	480 ml
550 type flour	525 g	700 g
Durum wheat flour	75 g	100 g
Sugar	1 tsp	11/2 tsp
Salt	1 tsp	11/2 tsp
Diced parsley, Dill and cress	11/2 tbsp	2 tbsp
Finely crushed garlic gloves	2 St.	3 St.
Butter	15 g	20 g
Dry yeast	3/4 packet	1 packet

Program: RAPID

Pepper Almond Bread

Tip: This party bread tastes much better with cream cheese. It is much lighter. If you want it to be thicker use only half the required amount of yeast.

Bread weight approx.	820 g	1120 g
Water	325 ml	450 ml
550 type flour	500 g	700 g
Salt	1 tsp	1½ tsp
Sugar	1 tsp	1½ tsp
Butter	15 g	20 g
Grilled almond leaves	75 g	100 g
Green pepper grains	1 tbsp	1½ tbsp
Dry yeast	3/4 packet	1 packet

Program: NORMAL

Cornbread

Tip: The dough is especially fit for the making of crusty bread rolls. Use the RAPID + DOUGH program, make the bread rolls and bake them in the oven.

Bread weight approx.	950 g	1300 g
Water	300 ml	400 ml
Butter	25 g	30 g
550 type flour	540 g	700 g
Corn semolina	60 g	80 g
Diced sour apples with skin	1	1
Dry yeast	3/4 packet	1 packet

Program: NORMAL

Level I Level II

Pumpkin Bread

Bread weight approx.	900 g	1270 g
Pumpkin puree*	300 ml	400 ml
550 type flour	500 g	650 g
Salt	1 tsp	11/2 tsp
Sugar	1 tsp	11/2 tsp
Butter	25 g	30 g
Pumpkin seeds	50 g	100 g
Dry yeast	3/4 packet	1 packet

Program: NORMAL

• Make the pumpkin puree out of a sour-sweet marinated pumpkin. Use the indicated quantity.

Anchovy Bread

Tip: Instead of the apple, you can add the same amount of finely diced pickles. The bread is especially tasty when served with herbal butter and is a special treat for any sandwich buffet.

Bread weight approx.	900 g	1350 g
Water	325 ml	440 ml
Wheat wholemeal flour	500 g	700 g
Wheat wholemeal	75 g	100 g
Finely chopped anchovy files	8	11
Red apple with skin, cored and cut into thin slices	1	11/2
Olive oil	11/2 tbsp	2 tbsp
Dry yeast	1 packet	11/2 packet

Program: RAPID

Winegrowers' Bread

Bread weight approx.	870 g	1220 g
Water	150 ml	180 ml
Dry white wine	150 ml	180 ml
Wheat wholemeal flour	400 g	570 g
Rye wholemeal flour	125 g	150 g
Salt	1 tsp	11/2 tsp
Brown Sugar	1 tsp	11/2 tsp
Pork or greaves lard	20 g	30 g
Tender and finely cut
grapevine leaves	1 tbsp	2 tbsp
Finely cut leeks	1 tbsp	2 tbsp
Coarsely crushed walnuts	2 tbsp	3 tbsp
Dried leaven	1/2 packet	3/4 packet
Dry yeast	3/4 packet	1 packet

Program: WHOLEMEAL

Pizza Bread

Bread weight approx.	920 g	1330 g
Water	375 ml	570 ml
Olive oil	1 tbsp	11/2 tbsp
Salt	1 tsp	11/2 tsp
Sugar	1 tsp	11/2 tsp
Oregano	3/4 tsp	1 tsp
Parmesan cheese	21/2 tbsp	31/2 tbsp
Corn semolina	100 g	150 g
550 type flour	475 g	650 g
Dry yeast	3/4 packet	1 packet

Program: RAPID

Level I Level II

Zucchini Bread

Tip: This bread is especially tasty if eaten hot with some olive oil.

Bread weight approx.	840 g	1250 g
Water	50 ml	75 ml
550 type wheat flour	500 g	750 g
Finely cut raw zucchini	300 g	450 g
Salt	1 tsp	1½ tsp
Sugar	1 tsp	1½ tsp
Dry yeast	3/4 packet	1 packet

Program: NORMAL

Level I Level II

Franconian Bacon Bread

Tip: In the DOUGH program you can choose to make either a bread loaf or bread rolls with the ingredients, dust with flour and bake the bread in a baking oven at 200^ .

Bread weight approx.	850 g	1150 g
Buttermilk	350 ml	450 ml
Rye flour	300 g	400 g
1050 type wheat flour	200 g	260 g
Salt	1 tsp	11/2 tsp
Finely sliced streaky bacon	75 g	100 g
Dried leaven	1/2 packet	3/4 packet
Dry yeast	1 packet	11/2 packet

Program: NORMAL

Bread Recipes using Baking Mixes

Use the RAPID program when using baking mixes, if the producer does not specify otherwise.

Ciabatta

TIP: You can make the dough with the DOUGH program, make bread rolls and bake them.

Bread weight approx.	730 g	1000 g
Lukewarm water	310 ml	375 ml
Ciabatta baking mix	625 g	750 g
Dry yeast	3/4 packet	1 packet

Program: RAPID

Leavened Bread

Bread weight approx.	900 g	1100 g
Lukewarm water	375 ml	450 ml
Leavened bread baking mix	600 g	750 g
Dry yeast	1 packet	1 1/2 packet

Program: NORMAL

Wholemeal - Rye Bread

Bread weight approx.	920 g	1180 g
Lukewarm water	425 ml	550 ml
Wholemeal – rye bread baking mix	600 g	750 g
Dry yeast	1 packet	1 1/2 packet

Program: NORMAL

Coarse Brown Bread

Bread weight approx.	900 g	1100 g
Lukewarm water	375 ml	450 ml
Coarse brown bread baking mix	600 g	750 g
Dry yeast	1 packet	1 1/2 packet

Program: NORMAL

Fine Leavened Plait

Bread weight approx.	730 g	1000 g
Lukewarm water or milk	310 ml	375 ml
Fine leavened plait baking mix	625 g	750 g
Dry yeast	3/4 packet	1 packet

Program: RAPID or SWEETBREAD

Attention: When using the SWEETBREAD program the bread is lighter. Use the Level I doses, otherwise the volume is too large.

Bread for People suffering from Allergie

As regards people allergic to cereals or on a diet, we have tried the various recipes with our bread baking machine by using flour mixtures normally containing corn, rice or potato starch. These alternative recipes have provided good results.

All the specified flour types are suitable for diets for specific nutritional requirements (e.g. celiac disease, sprue). Even if greater quantities of yeast or wine lees baking powder, the breads baked with the bread baking machine remain relatively firm.

• Add the ingredients of the recipes provided below in the same order as they are described into the baking tin.

Select the following programs:
a) For the breads:

NORMAL dark, for breads with a thick crust; RAPID dark, for breads with a thinner crust.

b) For dough to be further worked: Use the DOUGH program.
c) For pastries with baking powder or wine less used as the rising agent: Only the CAKE program.
- As gluten-free flours are not fit for pre-programming, start the procedure immediately by pressing the START/STOP key.
- If flour deposits form around the edge of the container, open the lid during the kneading. Spread the flour in the middle of the baking tin with a plastic dough scraper and press into the dough. Close the lid again.
- When baking breads with yeast take out the kneading pegs after the last kneading cycle (see the "Program Timing" table), as the bread rises slowly. Otherwise you can take them out at the end of the baking. In this case a hole will be left in the bread which in turn is higher.
- Pour a few drops of oil on the dough and spread it with your fingers or with the dough scraper. The oil is important to avoid that the bread rises too much.
- Close the lid to proceed with the process.
- Leave the baked bread to cool on a grid.

It is advisable to cut the cooled bread in slices and to freeze them in portions to avoid that they dry too fast. If you please, you can toast the bread slices in a toaster to give them a fresh-baked taste.

The following recipes can be prepared either with baking powder or phosphate-free wine lees baking powder. Use a packet of baking powder instead of the corresponding packet of dry yeast.

DAMIN - Gluten-free baking mix (cornstarch) for bread

Bread weight approx.	1150 g
Warm water	270 ml
Milk 3,5%	300 ml
DAMIN	700 g
Sugar	1½ tsp
Salt	1½ tsp
Dry yeast	2 packet

Program: NORMAL

3-Pauly flour mix for gluten-free bread, bread rolls and dough base

Tip: When using these ingredients to prepare a dough with the DOUGH program, you can make bread rolls, pizza dough or dough bases.

Bread weight approx.	1150 g
Warm water	570 ml
Flour mix	700 g
Butter	30 g
Salt	1½ tsp
Dry yeast	2 packet

Program: NORMAL

SCHÄR - gluten-free bread flour mix MIX B - White Bread III

Bread weight approx.	1150 g
Warm water	570 ml
Soft butter	30 g
MIX B bread flour mix	700 g
Salt	1/2 tsp
Dry yeast	2 packet

Program: NORMAL

SIBYLLE diet flour mix light - For bread and bread roll

Tip: You can make a dough with these ingredients by using the DOUGH program. You can use the dough to make bread rolls that can be baked in your oven.

Bread weight approx.	1150 g
Warm milk or water	570 ml
Flour mix	700 g
Salt	1½ tsp
Sugar	1½ tsp
Very soft butter	40 g
Dry yeast	2 packet

Program: NORMAL

SCHÄR - gluten-free bread flour mix MIX B - White Bread I

Bread weight approx.	1150 g
Warm water	570 ml
Vinegar	1½ tsp
MIX B bread flour mix	700 g
Salt	½ tsp
Dry yeast	2 packet

Program: NORMAL

SCHÄR - gluten-free bread flour mixMIX B - White Bread I

Bread weight approx.	1150 g
Warm water	570 ml
Oil	1 1/2 tbsp
MIX B bread flour mix	700 g
Salt	1/2 tsp
Dry yeast	2 packet

Program: NORMAL

SCHÄR - gluten-free bread flour mix
MIX B - Milk Bread

Bread weight approx.	1000 g
Warm milk	500 ml
Eggs	1
Sugar	1 tsp
Salt	1 tsp
MIX B bread flour mix	500 g
Dry yeast	1 packet

Program: NORMAL

SCHÄR - gluten-free bread flour mix
MIX B - Herb Bread

SIBYLLE diet flour mix dark for bread and Doug

Bread weight approx.	1150 g
Warm water	570 ml
Vinegar	1 1/2 tbsp
MIX B bread flour mix	700 g
Marjoram/Oregano	je 1/2 tsp
Oregano	1/2 tsp
Salt	1/2 tsp
Dry yeast	2 packet

Program: NORMAL

Tip: By using milk instead of water, you can also make fruit cake dough bases with the same ingredients in the DOUGH program. Instead of the vinegar use the same quantity of milk.

Bread weight approx.	1100 g
Warm water	300 ml
Full-cream milk yogurt	170 g
Flour mix	700 g
Salt	11/2 tsp
Vinegar	11/2 tbsp
Sugar	11/2 tsp
Dry yeast	2 packet

Program: NORMAL

Cake base recipes

You can also use the bread baking machine to make excellent mixed cakes. Since the appliance works with kneading pegs instead of a mixer, the cake is firmer, but the taste is the same.

Please bear in mind the following:

• The cake baking cannot be pre-programmed;
• You can add other ingredients to the base recipe. Unleash your fantasy. But make sure that the set quantities are not exceeded otherwise there is the risk that the cake will bake well. If the crust is too dark, press the START/STOP button after about 60 minutes.
• If the cake is already baked, take the baking tin out of the appliance. Place the tin on a humid towel and leave it too cool in the tin for about 15 minutes. You can ease the cake out of the tin with a plastic dough scraper and take it delicately out of the tin.

Mixed Cake Base Recipe

Ingredients for a cake of	1000 g	1200 g
Eggs	4	6
Soft butter	150 g	250 g
Sugar	150 g	250 g
Vanilla sugar	1 packet	2 packet
405 type flour	450 g	550 g
Baking powder	1 packet	1 packet
		+ 1 tsp

Program: KUCHEN

Other ingredients to vary the base recipe

Ingredients for a cake of	1000 g	1200 g
Crushed nuts	70 g	100 g
or chocolate chips	70 g	100 g
or cocoa flakes	70 g	100 g
or sealed and diced apples (1 cm)	70 g	100 g

Dough Preparation

You can easily prepare dough with the DOUGH program of your bread baking machine. The dough can be further worked and baked in your oven.

During the 2nd kneading phase add the ingredients when you hear the acoustic signal.

In the DOUGH program there are no differences in the baking levels. We will provide the doses that can be prepared. Here are a few recipes:

French Baguette

Bread weight approx.	850 g	1280 g
Water	375 ml	550 ml
Dried wheat leaven	25 g	50 g
Salt	1 tsp	11/2 tsp
Sugar	1 tsp	11/2 tsp
550 type flour	525 g	700 g
Durum wheat flour	75 g	100 g
Dry yeast	3/4 packet	1 packet

Program: DOUGH

• Divide the dough when ready into 2 - 4 parts, form long loaf shapes and leave them to rest for 30 - 40 minutes. Make a series of diagonal cuts on the top surface and put the bread to bake in the oven.

Wholemeal Pizza

Ingredients for	2 pizzas	3 pizzas
Water	150 ml	225 ml
Salt	1/2 tsp	1 tsp
Olive oil	2 tbsp	3 tbsp
Wheat wholemeal flour	300 g	450 g
Wheat germs	1 tbsp	1 1/2 tbsp
Dry yeast	1/2 packet	3/4 packet

Program: DOUGH

• Spread the dough, make round forms and leave them to rest for 10 minutes.
• Spread pizza sauce on the dough and the desired filling.
• Bake for 20 minutes.

Croissants

Zutaten für ca. Stück	14 pieces
Eggs	1
Fill with water or milk to Butter	225 ml 60 g
Salt	1 tsp
Sugar	2 tbsp
405 type flour	400 g
Dry yeast	3/4 packet

Program: DOUGH

• Take the dough from the container, knead, leave it to rest and work it again;
• Cover the dough and put in the refrigerator for 30 minutes;
• Roll out the dough into a rectangle and spread melted butter on it (not on the edges). Fold the dough three times (like a letter). Repeat this procedure three times.
• Place the dough in a plastic bag for at least 1 hour or overnight in the refrigerator.

• Roll out the dough into a rectangle and cut it into 9 (18) squares. Cut each square diagonally.

• Roll up the triangles starting from the wider side and lay them on a greased baking tin.

• Coat them with beaten eggs and bake them for 20 minutes in an oven heated to 190^ . Do not open the oven while baking!

Coffee Cake

Ingredients for a cake of	22 cm Ø	26 cm Ø
Milk	170 ml	225 ml
Salt	1/4 tsp	1/2 tsp
Egg yolk	1	1
Butter or Margarine	10 g	20 g
550 type flour	350 g	450 g
Sugar	35 g	50 g
Dry yeast	1/2 packet	3/4 packet

Program: DOUGH

• Take the dough out of the container and work it.
• Make a round or square shape with it and add the following fillings.

Melted butter	2 tbsp	3 tbsp
Sugar	75 g	100 g
Grated cinnamon	1 tsp	1 1/2 tsp
Crushed nuts	60 g	90 g
Icing, as much as you like

• Spread the butter on the dough.
• Mix the sugar, cinnamon and nuts in a bowl and spread them on the butter.
• Leave the dough to rest for 30 minutes in a warm place and then bake.

Pretzels

Ingredients for pretzels	9 pieces	12 pieces
Water	200 ml	300 ml
Salt	1/4 tsp	1/2 tsp
405 type flour	360 g	540 g
Sugar	1/2 tsp	3/4 tsp
Dry yeast	1/2 packet	3/4 packet
1 egg (slightly beaten) to spread
Coarse-grained salt to spread
Fill all the ingredients except the egg and coarse-grained salt in the container.

Program: DOUGH

• When the acoustic signal rings and the display shows 0:00, press the START/STOP key.
• Heat the oven to 230^ .
• Divide the dough into pieces and form a long thin roll out of each piece of dough.
• Make the pretzels and lay them on a greased baking tin.
• Coat the pretzels with the beaten egg and then spread the salt.
• Bake the pretzels at 200^ for 12-15 minutes in the preheated oven.

Yeast rolls

If you please, can put an apricot in the middle before baking. Coat the baked and cooled "fried eggs" with powdered sugar.

Ingredients for yeast rolls	9 pieces	12 pieces
Milk	100 ml	200 ml
Salt	3/4 tsp	1 tsp
Water	30 ml	45 ml
Butter	30 g	45 g
Whole egg	1	1 + 1 egg yolk
405 type flour	350 g	450 g
Sugar	1½ tbsp	2 tbsp
Dry yeast	1/2 packet	3/4 packet

Program: DOUGH

Shape the dough as you please or work it as follows for cinnamon rolls (Danish pastry):

Filling

Melted Butter / Margarine	50 g	100 g
Sugar	50 g	100 g
Grated cinnamon	1/2 tsp	3/4 tsp
Icing, as much as you like

• Take the dough out of the baking container and work it thoroughly.
• Roll it out into a rectangle on a floured work surface and spread the butter cream on the dough. Mix the sugar and cinnamon and spread on the butter.
• Roll it up starting from the wider side. Tuck in the sides well.
• Cut the roll into pieces and lay them on a baking tin without making them touch with one another.
• Leave them to rest for about 40 min.
• Bake them at 190^ C for 25-30 minutes in a preheated oven.
• Cover them with icing while they are still hot.

Bran rolls

Ingredients for bran rolls	9 pieces	12 pieces
Water	325 ml	430 ml
Salt	1 tsp	\( 1^{1/2} \) tsp
Butter or Margarine	30 g	40 g
Pure lecithin powder*	5 g	8 g
1050 type flour	400 g	600 g
Pollard	75 g	100 g
Sugar	1 tsp	\( 1^{1/2} \) tsp
Dry yeast	\( 3/4 \) packet	1 packet

Program: DOUGH

• Remove the dough when the program is over.
• Work the dough and make rolls out of it which need to be further worked.
• Bake at 200^ in a preheated oven.
• Pure lecithin powder is a natural emulsifier that improves the volume of the bread, makes the soft part softer and lighter and keeps it fresh longer.

Christmas Stollen

Ingredients for a Christmas Stollen weighing	1000 g
Milk	125 ml
Butter cream	125 g
Eggs	1
Rum	3 tbsp
405 flour type	500 g
Sugar	100 g
Candied lemon peels	50 g
Candied orange peels	25 g
Crushed almonds	50 g
Raisins	100 g
Salt	1 pinch
Cinnamon	2 pinches
Dry yeast	2 packet

Program: DOUGH

Take the dough from the container, press it into a Stollen-shape tin. Bake at 180^ (160°C in a hot-air oven) for about 1 - 1'15" hours (for large quantities).

Brioches

Ingredients fo	9 pieces	12 pieces
Eggs	1	2
Fill with water or milk up to Butter or margarine	225 ml	300 ml
	55 g	75 g
Salt	1/2 tsp	3/4 tsp
Sugar	40 g	50 g
405 flour type	400 g	540 g
Dry yeast	3/4 packet	1 packet

Program: DOUGH

• Take the dough from the container, work it and divide it into pieces.
• Make one small and one large ball out of each piece.
• Place the large ball into a greased brioche tin. Place the small ball on top of it. Leave it to rise until its volume doubles.
• Mix an egg with some sugar, coat the brioches and bake.

Marmalade

It is easy to make jams or marmalades with the bread baking machine. Even if you have never made marmalade before, it is worth giving it a try. You can be sure to make especially tasty marmalades.

Proceed as follows:

• Wash fresh, ripe fruit. Peel the apples, peaches, pears and other hard-peeled fruits.
• Always use the recommended doses, as these are precisely determined for the MARMALADE program. Otherwise the marmalade risks to boil too early or to spill over.
• Weigh the fruit, cut it into small pieces (max 1 cm) or make a puree with it and put it into the container.
• Add the 2:1 jellifying sugar in the specified quantities. Do not absolutely use normal sugar or 1:1 jellifying sugar, as the jam will not be thick enough.
• Mix the fruit with the sugar and start the program that runs completely automatically.
• After 1^20" the acoustic signal is given. You can fill the marmalade into glass jars. Close the jars well.

Strawberry Jam

Washed and cleaned fresh strawberries, either cut into pieces or pureed	900 g
2:1 jellifying sugar	500 g
Lemon juice	1 tbsp

• Mix all the ingredients in the container with a plastic scraper.
• Select the MARMALADE program and start.
• Remove the sugar remains on the side of the container with a spatula.
• When the acoustic signal is given, take the container out of the appliance with oven cloths.
• Fill the marmalade into glass jars and close them well.

Berry Jam

Thawed deep-frozen berries 950 g

2:1 jellifying sugar 500 g

Lemon juice 1 tbsp

• Mix all the ingredients in the container.
• Select the MARMALADE program and start.
• Remove the sugar remains on the side of the container with a spatula.
• When the acoustic signal is given, take the container out of the appliance with oven cloths.
• Fill the marmalade into glass jars and close them well.

Orange Jam

Peeled and thinly diced oranges 900 g

Peeled and thinly diced lemons 100 g

2:1 jellifying sugar 500 g

• Peel the oranges and lemons and cut them into pieces.
• Add the sugar and mix all the ingredients in the container.
• Select the MARMALADE program and start.
• Remove the sugar remains on the side of the container with a plastic spatula.
• When the acoustic signal is given, take the container out of the appliance with oven cloths.
• Fill the marmalade into glass jars and close them well.

This appliance conforms with the CE directives for radio interference suppression and low-voltage safety and has been built to meet current safety requirements. Subject to technical changes without prior notice!

Warranty

We undertake to guarantee the appliance sold by our company for 24 months as of the date of purchase (cash receipt).

During the life of the warranty we shall provide for the repair or replacement of the appliance owing to material or manufacturing defects absolutely free of charge.

Proof for the warranty is provided by the purchase document. The replacement and repair will not be performed free of charge without this proof of purchase.

Should the warranty be valid, please consign the complete appliance in its original packing together with the cash receipt to your local dealer.

You are not entitled to the replacement of the appliance owing to broken glass parts and faulty accessories.

However, said parts will be replaced free of charge. In this case only the faulty accessory needs to be ordered without sending back the whole appliance!

The cleaning, servicing and replacement of wear parts are not covered by this warranty and hence are to be paid for.

The warranty is terminated in case of handling on the part of Third parties.

After the warranty

Once the warranty has expired, repairs can be carried out by specialized technicians or repair services against the payment of the service.

Kezelésiutasítás

3 liters (equal to approx. 1,300 g of bread)

Muszaki adatok

Modell:

BBA 2594

Feszültsegellatas:

230 V, 50 Hz