Tefal PF611838 Instrukcja obsługi

RECIPE BOOK

BREAD OF THE WORLD

ISBN 978-2-919063-95-6

NC00126318 - ©JPM & Associés • marketing - design - communication • www.jpm-associes.com • 11/2014 - Crédit photos : David Bonnier / Studio B / Fotolia / SEB SAS

www.tefal.com

Printed in China May 2014

SAS SEB-21261 SELONGEY CEDEX

RCS 302 412 226

RECIPE BOOK - BREAD OF THE WORLD

BREAD OF THE WORLD

EN

----------------------------------------------------------------

02

CS

-----------------------------------------------------------------

18

SK

-----------------------------------------------------------------

34

HU

---------------------------------------------------------------

50

BG

----------------------------------------------------------------

66

RO

----------------------------------------------------------------

82

PL

------------------------------------------------------------------

98

INTRODUCTION

P 03

ITALIAN BREADS

P 10

SPANISH BREADS

P 11

AMERICAN BREADS

P 12 - 13

EUROPEAN BREADS

P 14 - 15

OTHERS

P 16 - 17

CLASSIC BREADS

P 04 - 05

SPECIALITY BREADS

P 06 - 07

FRENCH BREADS

P 08 - 09

2 / 3

Please read these ﬁrst few pages carefully as they contain important information to make your recipes a success.

Flour: the ﬂour that you should use for making your bread (unless otherwise indicated in the recipes) have several diﬀerent names:

wheat ﬂour (T55), special bread ﬂour, baker’s ﬂour for white bread, white ﬂour.

Comments: Type 65 wheat ﬂour may also be used.

Baker’s yeast: fresh yeast in little cubes; dried active yeast which must be rehydrated; dried instant yeast; liquid yeast. It is sold in

supermarkets (bakery or fresh products departments), but you can also buy it from your baker.

If you are using fresh yeast, remember to crumble it with your ﬁngers so that it dissolves easily.

Quantity/weight equivalence between dried yeast, fresh yeast and liquid yeast

If you are using fresh yeast, multiply the quantity indicated for dried yeast by three (in weight).

BREADS

The bread has not risen enough: make sure you measure the quantities of each ingredient carefully. Either there is too much ﬂour, or too little yeast,

water or sugar. Weigh out all ingredients when making the dough.

The bread has collapsed: you could have added too much water or yeast. Reduce the quantities and make sure the water is not too warm.

The bread is brown but under-baked: the bread is brown but under-baked: the amount of water you add is very important, Add a little less in future.

BAGUETTES AND ROLLS

For shaping, please refer to the illustrations at the back of this recipe book.

The dough is hard to shape: it has probably been overworked and not enough water has been added. If this happens, roll it up into a ball, leave to rest

for 10 minutes and start again.

The dough is sticky and dicult to shape: the amount of water is very important. Lightly dust your hands with ﬂour.

The dough tears easily or has become grainy: this means the dough has been worked too hard. Roll it up into a ball and leave to rest for 10 minutes,

then start again.

The dough is compact: there could be too much ﬂour in it, or it has been worked too hard. Add a little bit of water at the beginning of the kneading

process, leave to rest for 10 minutes before shaping and handle the dough as little as possible.

The rolls are touching and are under-baked: the dough is too wet or the rolls are not well positioned on the tray. Make sure you measure out the liquids

carefully and arrange the rolls carefully on the trays.

The rolls stick to the trays and are burnt underneath: opt for a lighter crust colour and don’t over-glaze the rolls.

The rolls are colourless after baking: the rolls were probably not moist enough prior to baking. Using a pastry brush, apply an egg and water-based

glaze prior to baking.

The rolls have not risen enough: there is not enough yeast inside, or the dough has been worked too hard. Try again and use more yeast. Leave the

dough to rest for 10 minutes before shaping, and handle the dough as little as possible.

The rolls have risen too much: there is probably too much yeast inside. Try again using less yeast and lightly press down on the rolls once they have

been placed on the trays.

The incisions made in the rolls have closed up: your incisions are not deep enough. Make sure to cut them ﬁrmly.

Introduction

Advice & Tips

Dried yeast (in c.c.) 1 1½ 2 2½ 3 3½ 4 4½ 5

Dried yeast (in g) 3 4½ 6 7½ 9 10½ 12 13½ 15

Fresh yeast (in g) 9 13 18 22 25 31 36 40 45

Liquid yeast (in ml) 13 20 27 33 38 47 54 60 67

2 / 3

INTRODUCTION

EN

White bread

Weight 750 g 1000 g 1500 g

Time 3h01 3h06 3h11

Water 315 ml 420 ml 540 ml

Salt 1½ c.c. 2 c.c. 3 c.c.

Sugar ½ c.s. 1 c.s. 1½ c.s.

Special bread ﬂour 520 g 700 g 900 g

Dried baker’s yeast 1 c.c. 1½ c.c. 2 c.c.

Optional:

Green olives 90 g 130 g 190 g

Bacon strips 150 g 200 g 300 g

Weight 750 g 1000 g 1500 g

Time 3h01 3h06 3h11

Water 305 ml 405 ml 525 ml

Salt 1½ c.c. 2 c.c. 3 c.c.

Sugar ½ c.s. 1 c.s. 1½ c.s.

Special bread ﬂour 415 g 560 g 725 g

Wholemeal ﬂour 95 g 130 g 170 g

Dried baker’s yeast 1½ c.c. 2 c.c. 2½ c.c.

Optional, choose one of the following ingredients:

Walnuts 110 g 150 g 225 g

Hazelnuts 110 g 150 g 225 g

Weight 750 g 1000 g 1500 g

Time 1h28 1h33 1h38

Lukewarm water 300 ml 400 ml 600 ml

Olive oil 1½ c.s. 2 c.s. 3 c.s.

Salt 1½ c.c. 2 c.c. 3 c.c.

Sugar 1 c.s. 1½ c.s. 2 c.s.

Powdered milk 1½ c.s. 2½ c.s. 3 c.s.

Special bread ﬂour 480 g 640 g 960 g

Dried baker’s yeast 3 c.c. 4 c.c. 6 c.c.

Select the desired bread weight and refer to the

table. Add the ingredients to the bread pan in

the following order: water, salt and sugar. Then

add the ﬂour and the dried yeast. Place the bread

pan in the machine. Select programme 9, the

weight of the loaf and the desired crust colour.

Press the «Start/Stop» button. When the ﬁrst beep

sounds (after about 23 minutes), add one of the

additional ingredients if you wish. At the end of

the programme, switch oﬀ the machine, take out

the bread pan and remove the bread.

PROG. 9

PROG. 12

Country bread

Select the desired bread weight and refer to the

table above for the quantities of ingredients. Add

the ingredients to the bread pan in the following

order: water, salt, sugar. Then add the two types of

ﬂour and dried yeast. Place the bread pan in the

machine. Select programme 9, the weight of the

loaf and the desired crust colour. Press the «Start/

Stop» button. When the ﬁrst beep sounds (after

about 23 minutes), add the walnuts or hazelnuts if

you wish. At the end of the programme, switch oﬀ

the machine, take out the bread pan and remove

the bread. Additional ingredient: walnuts.

Fast bread

Select the desired bread weight and refer to the

table. Add the ingredients to the bread pan in the

following order: water, sunﬂower oil, salt, sugar

and powdered milk. Then add the ﬂour and the

dried yeast. Place the bread pan in the machine.

Select programme 12, the weight of the loaf and

the desired crust colour. Press the «Start/Stop»

button. At the end of the programme, switch oﬀ

the machine, take out the bread pan and remove

the bread.

4 / 5

Sandwich bread

Weight 750 g 1000 g 1500 g

Time 2h53 2h58 3h03

Water 270 ml 325 ml 405 ml

Sunﬂower oil 1½ c.s. 2 c.s. 2½ c.s.

Salt 1½ c.c. 2 c.c. 2½ c.c.

Sugar 1½ c.s. 2 c.s. 2½ c.s.

Powdered milk 2 c.s. 2½ c.s. 3 c.s.

Special bread ﬂour 500 g 600 g 750 g

Dried baker’s yeast 1½ c.c. 1½ c.c. 2 c.c.

Weight 750 g 1000 g 1500 g

Time 3h06 3h11 3h16

Water 370 ml 490 ml 635 ml

Sunﬂower oil ½ c.s. 1 c.s. 1½ c.s.

Salt 1½ c.c. 2 c.c. 3 c.c.

Sugar 1 c.s. 1½ c.s. 2 c.s.

Powdered milk 1½ c.s. 2 c.s. 2½ c.s.

Special bread ﬂour 180 g 240 g 310 g

Wholemeal ﬂour 340 g 460 g 590 g

Dried baker’s yeast 1 c.c. 1½ c.c. 2 c.c.

Weight 750 g 1000 g 1500 g

Time 3h15 3h20 3h25

Milk 60 ml 80 ml 120 ml

Eggs 3 5 6

Butter cut into small cubes

140 g 200 g 230 g

Salt 1½ c.c. 2 c.c. 2 c.c.

Sugar 50 g 70 g 80 g

Special bread ﬂour 430 g 575 g 670 g

Dried baker’s yeast 1 c.c. 1½ c.c. 2½ c.c.

Chocolate chips

(optional)

110 g 150 g 170 g

Select the desired bread weight and refer to

the table. Add the ingredients to the bread

pan in the following order: water, sunﬂower

oil, salt, sugar and powdered milk. Then add

the ﬂour and the dried yeast. Place the bread

pan in the machine. Select programme 8,

the weight of the loaf and the desired crust

colour. Press the «Start/Stop» button. At

the end of the programme, switch off the

machine, take out the bread pan and remove

the bread.

PROG. 8

PROG. 10

PROG. 11

Wholemeal bread

Brioche

Select the desired bread weight and refer to

the table. Add the ingredients to the bread

pan in the following order: water, sunﬂower

oil, salt, sugar and powdered milk. Then add

the two types of ﬂour and yeast. Place the

bread pan in the machine. Select programme

10, the weight of the loaf and the desired

crust colour. Press the «Start/Stop» button.

At the end of the programme, switch oﬀ the

machine, take out the bread pan and remove

the bread.

Select the desired bread weight and refer

to the table. Add the ingredients to the

bread pan in the following order: milk, eggs,

softened butter, salt and sugar. Then add the

ﬂour and the dried yeast. Place the bread pan

in the machine. Select programme 11, the

weight of the brioche and the desired crust

colour. Press the «Start/Stop» button. When

you hear the beep (after about 25 minutes)

add chocolate chips if you wish. At the end of

the programme, switch oﬀ the machine, take

out the bread pan and remove the bread.

Additional ingredient: chocolate chips.

4 / 5

CLASSIC BREADS

EN

Seeded bread

Select the desired bread weight and refer to the table. Add the ingredients to the bread

pan in the following order: water, rapeseed oil, honey and salt. Then add the two types of

ﬂour and dried yeast. Place the bread pan in the machine. Select programme 9, the weight

of the loaf and the desired crust colour. Press the «Start/Stop» button. When the ﬁrst beep

sounds (after 23 minutes), add the black ﬂax, sunﬂower and poppy seeds. At the end of

the programme, switch oﬀ the machine, take out the bread pan and remove the bread.

Weight 750 g 1000 g 1500 g

Time 3h01 3h06 3h11

Water 360 ml 480 ml 620 ml

Rapeseed oil 2 c.s. 2½ c.s. 3½ c.s.

Honey 2 c.s. 2½ c.s. 3½ c.s.

Salt 1½ c.c. 2 c.c. 2½ c.c.

Special bread ﬂour 150 g 200 g 260 g

Rye ﬂour (type 170) 170 g 230 g 300 g

Wholemeal ﬂour 170 g 230 g 300 g

Dried baker's yeast 2 c.c. 2½ c.c. 2½ c.c.

Flax seeds 75 g 100 g 135 g

Sunﬂower seeds 25 g 30 g 40 g

Poppy seeds 15 g 20 g 25 g

PROG. 9

Gluten-free cheese bread

Refer to the table. Add the ingredients to the bread pan in the order shown. Place the bread

pan in the machine. Select programme 13 and the desired crust colour. Press the «Start/

Stop» button. At the end of the programme, switch oﬀ the machine, take out the bread

pan and remove the bread.

Weight 1000 g

Time 2h11

Water 425 ml

Eggs 3

Vegetable oil 3 c.s.

Granulated sugar 2 c.s.

Salt 1 c.c.

White rice ﬂour 280 g

Brown rice ﬂour 140 g

Powdered skimmed milk 3½ c.s.

Xanthan gum 3½ c.c.

Dried onion ﬂakes 1 c.s.

Poppy seeds 1 c.c.

Celery seeds 1½ c.c.

Dried dill 1½ c.c.

Grated cheddar cheese 170 g

Dried baker's yeast 1 c.s.

PROG. 13

6 / 7

Bread with bre

Weight 750 g 1000 g 1500 g

Time 3h01 3h06 3h11

Water 210 ml 280 ml 365 ml

Natural yoghurt 125 g 185 g 250 g

Rapeseed oil 1 c.s. 1½ c.s. 2 c.s.

Molasses 2 c.s. 3 c.s. 4 c.s.

Salt 1½ c.c. 2 c.c. 2½ c.c.

Powdered milk ½ c.s. 1 c.s. 2 c.s.

Special bread ﬂour 155 g 200 g 255 g

Rye ﬂour (type 170) 210 g 270 g 345 g

Wholemeal ﬂour 110 g 140 g 180 g

Wheat germ powder 20 g 30 g 40 g

Dried baker's yeast 3 c.c. 4 c.c. 5 c.c.

Flax seeds 55 g 70 g 90 g

Sunﬂower seeds 40 g 60 g 70 g

Weight 750 g 1000 g 1500 g

Time 3h05 3h10 3h15

Water 320 ml 430 ml 500 ml

Sunﬂower oil ½ c.s. ½ c.s 1 c.s.

Lemon juice 1½ c.c. 2 c.c. 2 c.c.

Special bread ﬂour 520 g 700 g 840 g

Dried baker's yeast 1 c.c. 1½ c.c. 2 c.c.

Sesame seeds 75 g 100 g 120 g

Weight 750 g 1000 g 1500 g

Time 3h06 3h11 3h16

Water 350 ml 460 ml 600 ml

Sunﬂower oil ½ c.s. ½ c.s. 1 c.s.

Salt 1 c.c. 1½ c.c. 2 c.c.

Powdered milk 1 c.s. 1½ c.s. 2 c.s.

Special bread ﬂour 320 g 420 g 550 g

Fine bran 160 g 210 g 275 g

Dried baker's yeast 2 c.c. 2½ c.c. 3½ c.c.

PROG. 10

PROG. 9

PROG. 14

Omega 3 bread

Salt-free bread

Select the desired bread weight and refer to

the table. Add the ingredients to the bread

pan in the following order: water, natural

yoghurt, rapeseed oil, molasses, salt and

powdered milk. Then add the three ﬂours,

the wheat germ powder and the dried yeast.

Place the bread pan in the machine. Select

programme 9, the weight of the loaf and the

desired crust colour. Press the «Start/Stop»

button. When you hear the ﬁrst beep (after

23 minutes), add the linseed and sunﬂower

seeds. At the end of the programme, switch

oﬀ the machine, take out the bread pan and

remove the bread.

Select the desired bread weight and refer to

the table. Add the ingredients to the bread

pan in the following order: water, sunﬂower

oil, lemon juice. Then add the flour, dried

yeast and the sesame seeds. Place the bread

pan in the machine. Select programme 14,

the weight of the loaf and the desired crust

colour. Press the «Start/Stop» button. At

the end of the programme, switch off the

machine, take out the bread pan and remove

the bread.

Select the desired bread weight and refer to

the table. Add the ingredients to the bread

pan in the following order: water, sunﬂower

oil, salt and powdered milk. Then add the

flour, the fine bran and the dried yeast.

Place the bread pan in the machine. Select

programme 10, the weight of the loaf and

the desired crust colour. Press the «Start/

Stop» button. At the end of the programme,

switch oﬀ the machine, take out the bread

pan and remove the bread.

6 / 7

SPECIALITY BREADS

EN

Savoy bread

Select the desired bread weight and refer to the table. Add the ingredients to the bread pan

in the following order: water, ﬁnely chopped mushrooms and onions, cubes of Beaufort, salt.

Then add the two types of ﬂour and dried yeast. Place the bread pan in the machine. Select

programme 9, the weight of the loaf and the desired crust colour. Press the «Start/Stop» button.

30 to 45 minutes before the programme is due to ﬁnish, open the machine and check how

well the dough is baking. If it is solid enough, place the sliced onions on the top for decoration.

At the end of the programme, switch oﬀ the machine, take out the bread pan and remove

the bread.

Weight 750g 1000g 1500g

Time 3h01 3h06 3h11

Water 375 ml 500 ml 650 ml

Salt 1½ c.c. 2 c.c. 2½ c.c.

Special bread ﬂour 375 g 500 g 650 g

Rye ﬂour (type 170) 150 g 200 g 260 g

Dried baker's yeast ¾ c.c. 1 c.c. 1½ c.c.

Onions 25 g 30 g 40 g

Mushrooms (a few slices) 30 g 40 g 50 g

Beaufort cheese (in cubes) 60 g 80 g 100 g

PROG. 9

Baguettes with prunes

and walnuts

Add the ingredients to the bread pan in the following order: water, sugar and salt. Then add

the two types of ﬂour and yeast. Place the bread pan in the machine. Select programme

1, the desired crust colour and press the “Start/Stop” button. When you hear the ﬁrst beep

(after 23 minutes), add the nuts to the dough. When the beep sounds for the second time

(after 1 hr 05), open the machine and remove the dough. If you are making 8 baguettes,

separate the dough into 2 portions and keep one of them under a cloth for your 2

nd

batch.

Divide the 1

st

batch into 4 equal parts and shape them into baguettes. Moisten them before

rolling in the corn meal. Place them on the “special loaves” baking rack. Make an incision

along the length of the pieces of dough. Put 3 prunes in each incision. Press the «Start/Stop»

button again. When the beep sounds again (after 57 minutes), remove the baguettes and

then repeat the procedure to start oﬀ your 2

nd

batch. When baked, leave to cool on a rack.

4 baguettes 8 baguettes

Time 2h02 2h59

Water 160 ml 290 ml

Sugar 1 c.s. 1½ c.s.

Salt ¾ c.c. 1½ c.c.

Corn meal 25 g 45 g

Special bread ﬂour 200 g 360 g

Rye ﬂour (type 170) 25 g 45 g

Dried baker's yeast ¾ c.c. 1½ c.c.

Prunes 45 g 80 g

Walnuts 45 g 80 g

PROG. 1

8 / 9

Baguette with ne bran

Add the ingredients to the bread pan in the following order: water, butter, sugar and

salt. Then add the two types of ﬂour and yeast. Place the bread pan in the machine.

Select programme 1, the desired crust colour and press the “Start/Stop” button. When

the beep sounds for the second time (after 1 hr 05), open the machine and remove the

dough. If you are making 8 baguettes, separate the dough into 2 portions and keep

one of them under a cloth for your 2

nd

batch. Divide the 1

st

batch into 4 equal parts and

shape them into baguettes. Moisten them before rolling in the ﬁne bran. Place them

on the “special loaves” baking rack. Make an incision along the length of the pieces

of dough. Press the «Start/Stop» button again. When the beep sounds again (after

57 minutes), remove the baguettes and then repeat the procedure to start oﬀ your

2

nd

batch. When baked, leave to cool on a rack.

4 baguettes 8 baguettes

Time 2h02 2h59

Water 175ml 315ml

Sugar 1c.c. 1½c.c.

Salt ¾c.c. 1½c.c.

Butter 20g 35g

Special bread ﬂour 150g 270g

Wholemeal ﬂour 100g 180g

Fine bran 8c.s. 14c.s.

Dried baker's yeast ¾c.c. 1½c.c.

PROG. 1

Raisin buns

Add the ingredients to the bread pan in the following order: water, sugar, salt. Then add

the two types of ﬂour and yeast. Place the bread pan in the machine. Select programme

1, the desired crust colour and press the “Start/Stop” button. When the ﬁrst beep

sounds (after 23 minutes), add the raisins to the dough. When the beep sounds for the

second time (after 1 hr 05), open the machine and remove the dough. If you are making

8 rolls, separate the dough into 2 portions and keep one of them under a cloth for

your 2

nd

batch. Divide the 1

st

batch into 4 equal parts and shape them into baguettes

before rolling them in ﬂour. Place them on the “special loaves” baking rack. Make an

incision along the length of the pieces of dough. Press the «Start/Stop» button again.

When the beep sounds again (after 57 minutes), remove the rolls and then repeat the

procedure to start oﬀ your 2

nd

batch. When baked, leave to cool on a rack.

4 buns 8 buns

Time 2h02 2h59

Water 165 ml 300 ml

Sugar 1 c.s. 1½ c.s.

Salt ¾ c.c. 1½ c.c.

Special bread ﬂour 125 g 225 g

Rye ﬂour (type 170) 125 g 225 g

Dried baker's yeast 1 c.c. 1½ c.c.

Raisins 75 g 135 g

PROG. 1

8 / 9

EN

FRENCH BREADS

Goat’s cheese and honey ciabatta

2 ciabattas 4 ciabattas

Time 1h50 2h25

Water 120 ml 240 ml

Olive oil 1 c.s. 2 c.s.

Salt 1 c.c. 1½ c.c.

Acacia honey 1½ c.s. 3 c.s.

Special bread ﬂour 150 g 300 g

2 ciabattas 4 ciabattas

1h50 2h25

Rye ﬂour 50 g 100 g

Dried baker's yeast 1 c.c. 2 c.c.

Lemon thyme ½ c.c. 1 c.c.

Semi-dried goat's cheese 50 g 100 g

For glazing: olive oil

4 loaves 8 loaves

Time 2h02 2h59

Water 135 ml 245 ml

Salt ¾ c.c. 1½ c.c.

Olive oil ½ c.s. 1 c.s.

Sugar ½ c.s. 1 c.s.

Special bread ﬂour 205 g 370 g

4 loaves 8 loaves

2h02 2h59

Dried baker's yeast ¾ c.c. 1½ c.c.

Smoked bacon strips 35 g 65 g

Grated parmesan cheese 30 g 55 g

Fresh coriander, ﬁnely

chopped

½ c.s. 1 c.s.

20 breadsticks

Time 2h29

Water 70 ml

Beer 70 ml

Salt 1 c.c.

Special bread ﬂour 240 g

20 breadsticks

2h29

Dried baker's yeast 1 c.c.

Sesame oil 1 c.s.

Black sesame 50 g

PROG. 2

PROG. 1

PROG. 3

Bacon, parmesan

and coriander loaf

Breadsticks with black sesame

Add the ingredients to the bread pan in the following order: water, olive oil, salt and honey. Then add the two types of

ﬂour and yeast. Place the bread pan in the machine. Select programme 2, the desired crust colour and press the “Start/

Stop” button. When you hear the ﬁrst beep (after 23 minutes), add the lemon thyme and cubed semi-dried goat’s cheese.

When the beep sounds for the second time (after 1 hr 15), open the machine and remove the dough. If you are making

4 ciabattas, separate the dough into 2 portions and keep one of them under a cloth for your 2

nd

batch. Divide the 1

st

batch into

2 equal parts and shape them into ovals on the trays. Place the ciabattas on the ﬂat baking rack. Glaze with olive oil

and press the «Start/Stop» button again. When the beep sounds again (after 35 minutes), remove the ciabattas and

then repeat the procedure to start oﬀ your 2

nd

batch. When baked, leave to cool on a rack.

Fry the bacon strips in a hot non-stick frying pan, drain oﬀ the fat and leave to cool. Add the ingredients to the bread

pan in the following order: water, salt, olive oil, sugar. Then add the ﬂour and yeast. Place the bread pan in the machine.

Select programme 1. Press the «Start/Stop» button. When the ﬁrst beep sounds (after 23 mins), add the bacon strips,

parmesan and coriander to the dough. When the beep sounds for the second time (after 1 hr 05), open the machine

and remove the dough. If you are making 8 baguettes, separate the dough into 2 portions and keep one of them under

a cloth for your 2

nd

batch. Divide the 1

st

batch into 4 equal parts and shape them into baguettes. Place them on the

“special loaves” baking rack and then make an incision along the length of the pieces of dough. Press the «Start/Stop»

button again. When the beep sounds again (after 57 minutes), remove the baguettes and then repeat the procedure

to start oﬀ your 2

nd

batch. When baked, leave to cool on a rack.

Add the ingredients to the bread pan in the following order: water, beer, sesame oil and salt. Then add the ﬂour and

yeast. Place the bread pan in the machine. Select programme 3, the desired crust colour and press the “Start/Stop”

button. When the beep sounds for the second time (after 1 hr 15), open the machine and remove the dough. Divide into

2 portions and keep one of them under a cloth for your 2

nd

batch. Divide the 1

st

dough into 10 equal parts. Roll them into

very thin coils on a ﬂoured work surface. Glaze with water using a pastry brush and roll them in black sesame. Place the

bread sticks on the ﬂat baking rack. Press the «Start/Stop» button again. When the beep sounds again (after 37 minutes),

remove the bread sticks and then repeat the procedure to start oﬀ your 2

nd

batch. When baked, leave to cool on a rack.

10

ITALIAN BREADS

EN

Bread with black olives

Select the desired bread weight and refer to the table. Add the ingredients to the

bread pan in the following order: water, oil, sugar, salt, ﬂour and yeast. Place the

bread pan in the machine. Select programme 8, the weight of the loaf and the desired

crust colour. Press the «Start/Stop» button. When the beep sounds (after about

30 minutes), add the black olives to the dough. At the end of the programme, switch

oﬀ the machine, take out the bread pan and remove the bread.

PROG. 8

Ensaimadas with orange

ower and cinnamon

Add the ingredients to the bread pan in the following order: milk, salt, olive oil, melted butter and

brown sugar. Then add the ﬂour, cinnamon, orange ﬂower and yeast. Place the bread pan in the

machine. Select programme 6, the desired crust colour and press the “Start/Stop” button. When

the beep sounds for the second time (after 1 hr 05), open the machine and remove the dough. If

you are making 8 ensaimadas, separate the dough into 2 portions and keep one of them under a

cloth for your 2

nd

batch. Divide the 1

st

batch into 4 equal parts and then roll the dough into coils of

15 to 20 cm. Gently roll the coils out, then roll it up into a spiral. Place the ensaimadas on the ﬂat

baking rack and glaze with water using a pastry brush. Press the «Start/Stop» button again. When

the beep sounds again (after 57 minutes), remove the ensamaidas and then repeat the procedure

to start oﬀ your 2

nd

batch. When baked, sprinkle with icing sugar and leave to cool on a rack.

Tip: opt for a light crust colour.

4 ensaimadas 8 ensaimadas

Time 2h02 2h59

Milk 40 ml 120 ml

Egg 1 1

Salt ½ c.c. 1 c.c.

Oil 1,5 c.s. 3 c.s.

Butter 35 g 70 g

Powdered sugar 2½ c.s. 4½ c.s.

Ground cinnamon ½ c.c. 1 c.c.

Orange ﬂower ½ c.c. 1 c.c.

Flour 190 g 350 g

Dried baker's yeast 1 ½ c.c. 2 c.c.

For decoration: icing sugar

PROG. 6

Weight 750 g 1000 g 1500 g

Time 2h53 2h58 3h03

Water 255 ml 340 ml 510 ml

Oil 2½ c.s. 3½ c.s. 5 c.s.

Sugar 3 c.c. 4 c.c. 5 c.c.

Salt 2 c.c. 2½ c.c. 4 c.c.

Special bread ﬂour 480 g 640 g 960 g

Dried baker's yeast 1 c.c. 1½ c.c. 2 c.c.

Black olives 75g 100 g 150 g

11

SPANISH BREADS

EN

Classic rolls

Add the ingredients to the bread pan in the following order: water, milk, salt, egg, butter and

sugar. Then add the ﬂour and yeast. Place the bread pan in the machine. Select programme

5, the desired crust colour and press the “Start/Stop” button. When the beep sounds for the

second time (after 1 hr 25), open the machine and remove the dough. If you are making 8 rolls,

separate the dough into 2 portions and keep one of them under a cloth for your 2

nd

batch.

Divide the 1

st

batch into 4 equal parts and then roll the dough into a ball to form a rounded

loaf. Glaze with milk using a pastry brush and sprinkle with sesame seeds. Place the rolls on

the ﬂat baking rack. Press the «Start/Stop» button again. When the beep sounds again (after

39 minutes), remove the rolls and then repeat the procedure to start oﬀ your 2

nd

batch.

When baked, leave to cool on a rack.

PROG. 5

Gouda and cumin rolls

Add the ingredients to the bread pan in the following order: water, milk, salt, egg, melted

butter and sugar. Then add the ﬂour, gouda cheese, cumin and yeast. Place the bread pan

in the machine. Select programme 5, the desired crust colour and press the “Start/Stop”

button. When the beep sounds for the second time (after 1 hr 25), open the machine and

remove the dough. If you are making 8 rolls, separate the dough into 2 portions and keep

one of them under a cloth for your 2

nd

batch. Divide the 1

st

batch into 4 equal parts and

then roll the dough into a ball to form a rounded loaf. Glaze with milk using a pastry brush

and sprinkle with sesame seeds. Place the rolls on the ﬂat baking rack. Press the «Start/

Stop» button again. When the beep sounds again (after 39 minutes), remove the rolls and

then repeat the procedure to start oﬀ your 2

nd

batch. When baked, leave to cool on a rack.

4 rolls 8 rolls

Time 2h04 2h43

Water 75 ml 130 ml

Milk 25 ml 50 ml

Salt 1 c.c. 1½ c.c.

Egg 1 1

Melted butter 15 g 25 g

Sugar 1 c.s. 1½ c.s.

Flour type 45 225 g 385 g

Grated Gouda 50 g 85 g

Cumin seeds 1 c.s. 1½ c.s.

Dried baker's yeast 1½ c.c. 2 c.c.

4 rolls 8 rolls

Time 2h04 2h43

Water 75 ml 130 ml

Milk 25 ml 50 ml

Salt 1 c.c. 1½ c.c.

Egg 1 1

Butter 15 g 25 g

Sugar 1 c.s. 1½ c.s.

Flour type 45 225 g 385 g

Dried baker's yeast 1½ c.c. 2 c.c.

Sesame seeds 1½ c.s. 2 c.s.

PROG. 5

12 / 13

Raisin and ginger rolls

4 rolls 8 rolls

Time 2h04 2h43

Milk 25 ml 50 ml

Water 75 ml 130 ml

Salt 1 c.c. 1½ c.c.

Egg 1 1

Sugar 1 c.s. 1½ c.s.

Ground ginger ¾ c.c. 1 c.c.

4 rolls 8 rolls

2h04 2h43

Orange zest 1 1

Flour type 45 225 g 385 g

Melted butter 20 g 35 g

Dried baker's yeast 1½ c.c. 2 c.c.

Raisins 50 g 85 g

For icing: 1 tbsp milk and 20 g sugar

Weight 1000 g

Time 2h08

Unsweetened apple preserve 230 ml

Vegetable oil 125 ml

Beaten eggs 3

Icing sugar 95 g

Maple syrup 110 g

Special bread ﬂour 175 g

Whole wheat ﬂour 175 g

1000 g

2h08

Powdered skimmed milk 4 c.s.

Baking powder 1 c.c.

Salt ¾ c.c.

Bicarbonate of soda ½ c.c.

Ground cinnamon 1½ c.c.

Chopped pecans 40 g

Halved pecans (optional) 6

Weight 1000 g

Time 2h08

Eggs 2

Grated carrots 225 g

Icing sugar 125 g

Pineapple, drained and dried 75 g

Molasses 75 g

Vegetable oil 150 g

Salt ¾ c.c.

1000 g

2h08

Special bread ﬂour 315 g

Natural wheat bran 100 g

Freshly ground ginger 2 c.c.

Freshly grated ginger 2 c.c.

Ground cinnamon ¾ c.c.

Dried baker's yeast 2 c.c.

Bicarbonate of soda ¾ c.c.

PROG. 5

PROG. 18

Canadian bread with apple

preserve and maple syrup

Bread with carrots and ginger

Put the raisins to inﬂate in the tepid milk. Meanwhile, add the ingredients to the bread pan while respecting the following order:

water, salt, egg, sugar, powdered ginger and orange zest in a ﬁne julienne. Add the ﬂour, melted butter and the yeast. Place the

bread pan inside the machine. Select the program 5, the desired crust colour and press the “Start/Stop” button. When you hear

the ﬁrst beep (after 28 min), add the raisins. At the second beep (after 1h25), open the machine and remove the dough. If you

have chosen to make 8 rolls, divide the dough into 2 parts and keep one under a cloth for the 2

nd

batch. Divide the 1

st

batch into

4 equal parts and shape them into balls. Glaze with a mix of milk and sugar using a pastry brush. Place the rolls on the ﬂat baking

rack. Push the “Start/Stop” button again. When you hear the next beep (after 39 min), remove the rolls. Repeat the procedure

for the 2

nd

batch. When baked, leave to cool on a rack.

Add the ingredients to the bread pan in the order shown. Place the bread pan in the machine. Select programme

18 and the desired crust colour. Press the «Start/Stop» button. As soon as the baking cycle starts, place the

halved pecan nuts on the middle of the loaf. At the end of the programme, switch oﬀ the machine, take out

the bread pan and remove the bread.

Select the desired bread weight and refer to the table. Add the ingredients to the bread pan in the order shown.

Place the bread pan in the machine. Select programme 18, the weight of the loaf and the desired crust colour.

Press the «Start/Stop» button. When you hear the ﬁrst beep (after 23 minutes), add the walnuts. At the end of

the programme, switch oﬀ the machine, take out the bread pan and remove the bread.

12 / 13

AMERICAN BREADS

EN

Belgian raisin bread (Cramique)

Select the desired bread weight and refer to the table. Add the ingredients to the bread

pan in the following order: milk, eggs, softened butter, salt and sugar. Then add the ﬂour

and the dried yeast. Place the bread pan in the machine. Select programme 11, the weight

of the loaf and the desired crust colour. Press the «Start/Stop» button. When you hear the

ﬁrst beep (after 25 minutes), add the raisins. At the end of the programme, switch oﬀ the

machine, take out the bread pan and remove the bread.

Weight 750 g 1000 g 1500 g

Time 3h15 3h20 3h25

Milk 2½ c.s. 3 c.s. 3½ c.s.

Eggs 3 5 6

Butter 160 g 210 g 250 g

Salt 1½ c.c. 2 c.c. 2½ c.c.

Sugar 5 c.s. 6 c.s. 7 c.s.

Special bread ﬂour 390 g 530 g 620 g

Dried baker's yeast 2 c.c. 2½ c.c. 3 c.c.

Raisins 120 g 140 g 180 g

Weight 750 g 1000 g 1500 g

Time 3h01 3h06 3h11

Milk 75 ml 100 ml 150 ml

Salt 1 c.c. 1½ c.c. 2 c.c.

Butter 50 g 65 g 100 g

Sugar 1½ c.c. 2 c.s. 3 c.s.

Brown sugar 25 g 35 g 50 g

Eggs 2 3 4

Special bread ﬂour 350 g 465 g 700 g

Dried baker's yeast 1 c.c. 1 c.c. 1½ c.c.

Fresh raspberries 40 g 55 g 80 g

PROG. 11

Flemish loaf cake

with raspberries

Select the desired bread weight and refer to the table. Add the ingredients to the bread pan

in the following order: milk, butter, eggs, raspberries, sugar and salt. Then add the ﬂour and

the dried yeast. Place the bread pan in the machine. Select programme 9, the weight of the

loaf and the desired crust colour. Press the «Start/Stop» button. 30 to 45 minutes before the

programme is due to ﬁnish, open the machine and check how well the dough is baking.

If it is solid enough, place the raspberries on the top and add the soft brown sugar. At the

end of the programme, switch oﬀ the machine, take out

PROG. 9

14 / 15

Kugelhopf

Weight 750 g 1000 g 1500 g

Time 2h53 2h58 3h03

Water 240 ml 320 ml 480 ml

Herb ﬂavoured salt 1 c.c. 1 c.c. 1½ c.c.

Special bread ﬂour 340 g 450 g 675 g

Dried baker's yeast 2 c.c. 2½ c.c. 3½ c.c.

Sugar 1 c.c. 1 c.c. 1½ c.c.

Emmental cubes 115 g 150 g 225 g

Weight 750 g 1000 g 1500 g

Time 3h15 3h20 3h25

Milk 100 ml 120 ml 205 ml

Eggs 2 3 4

Butter 160 g 210 g 250 g

Salt 1 c.c. 1 c.c. 1½ c.c.

Sugar 70 g 90 g 135 g

Special bread ﬂour 390 g 530 g 795 g

Dried baker's yeast 2½ c.c. 3½ c.c. 4 c.c.

Whole almonds 40 g 50 g 60 g

Raisins 110 g 150 g 170 g

PROG. 11

PROG. 6

PROG. 8

Stollens

Bread with emmental

Soak the raisins, the whole almonds and the candied fruit in the rum. Add the ingredients to the bread pan in the following order:

lukewarm milk, salt, tempered butter and sugar. Then add the ﬂour and yeast. Place the bread pan in the machine. Select programme

6, the desired crust colour and press the “Start/Stop” button. When you hear the ﬁrst beep (after 23 minutes) add the drained raisins,

almonds and candied fruit. When the beep sounds for the second time (after 1 hr 05), open the machine and remove the dough. If you

are making 8 stollens, separate the dough into 2 portions and keep one of them under a cloth for your

2

nd

batch. Divide the 1

st

batch into

4 equal parts and roll them out. Cut the almond dough into 4 coils and place them in the centre of each dough pancake. Wrap the

pancakes around the almond dough and shape them into balls. Glaze with milk using a pastry brush. Place the stollens on the ﬂat

baking rack. Press the «Start/Stop» button again. When the beep sounds again (after 57 minutes), take the stollens out. Glaze with

melted butter and sprinkle with icing sugar. Repeat the procedure to start oﬀ your

2

nd

batch. When baked, leave to cool on a rack.

Select the desired bread weight and refer to

the table. Add the ingredients to the bread

pan in the following order: water, salt, ﬂour,

dried yeast and sugar. Place the bread pan in

the machine. Select programme 8, the weight

of the loaf and the desired crust colour. Press

the «Start/Stop» button. When the ﬁrst beep

sounds (after about 30 mins), add the cheese.

At the end of the programme, switch oﬀ the

machine, take out the bread pan and remove

the bread.

Soak the raisins in water or clear fruit brandy.

Select the desired bread weight and refer

to the table. Add the ingredients to the

bread pan in the following order: milk, eggs,

softened butter, salt and sugar. Then add the

ﬂour and the dried yeast. Place the bread pan

in the machine. Select programme 11, the

weight of the brioche and the desired crust

colour. Press the «Start/Stop» button. When

you hear the first beep (after 25 minutes)

add the whole almonds and the marinated

raisins. At the end of the programme, switch

oﬀ the machine, take out the bread pan and

remove the bread.

4 stollens 8 stollens

Time 2h02 2h59

Lukewarm milk 125 ml 225 ml

Salt 1 c.c. 1½ c.c.

Tempered butter 60 g 110 g

Sugar 75 g 135 g

Special bread ﬂour 250 g 450 g

Dried baker's yeast 15 g 25 g

4 stollens 8 stollens

2h02 2h59

Raisins 60 g 110 g

Whole almonds 40 g 70 g

Candied fruit 25 g 45 g

Rum 15 ml 25 ml

Almond paste 75 g 135 g

Decoration: icing sugar

14 / 15

EUROPEAN BREADS

EN

Spice bread

Add the eggs, brown sugar, salt and bicarbonate of soda to a mixing bowl. Whisk together

for 5 minutes. Add the spices, milk, honey and melted butter. Add the mixture to the bread

pan of the bread-maker. Add the ﬂour and the baking powder. Place the bread pan in the

machine. Select programme 18, the weight of the loaf and the desired crust colour. Press

the «Start/Stop» button. At the end of the programme, switch oﬀ the machine, take out

the bread pan and remove the bread.

Tip: opt for a light crust colour.

Weight 1000 g

Time 2h08

Milk 200 ml

Eggs 2

Brown sugar 100 g

Salt ½ c.c.

Four-spice mix 1 c.c.

Bicarbonate of soda ½c.c.

Cinnamon 1 c.c.

Honey 500 g

Melted butter 200 g

Special bread ﬂour 400 g

Baking powder 1 sachet

Weight 1000 g

Time 2h08

Eggs 5

Sugar 165 g

Vanilla sugar 1 sachet

Salt 1 p.

Brown rum 1½ c.s.

Butter 230 g

Fine ﬂour (type 45) 330 g

Baking powder 2½ c.c.

Raisins 75 g

Candied fruit 75 g

PROG. 18

Fruit cake

Add the eggs, sugar, vanilla sugar and salt to a mixing bowl. Whisk together for 5 minutes.

Add the mixture to the bread pan of the bread-maker. Add the dark rum, the softened

butter, the ﬁne ﬂour and the baking powder. Place the bread pan in the machine. Select

programme 18 and the desired crust colour. Press the «Start/Stop» button. When the

ﬁrst beep sounds, (after 23 mins) add the raisins and the candied fruit. At the end of the

programme, switch oﬀ the machine, take out the bread pan and remove the fruit cake. The

illustration shows a medium-colour crust.

PROG. 18

16 / 17

Pizza dough

Weight 1250 g

Time 1h15

Water 450 ml

Olive oil 2½ c.s.

Salt 2½ c.c.

Special bread ﬂour 800 g

Dried baker's yeast 2½ c.c.

Weight 1250 g

Time 15 min

Special bread ﬂour 830 g

Water 200 ml

Eggs 5

Salt 1½ c.c.

Weight 1200 g

Time 1h30

Apples 600 g

Rhubarb 600 g

Sugar 5 c.s.

Add the ingredients to the bread pan in the

following order: water, olive oil and salt. Then

add the ﬂour and the dried yeast. Place the

bread pan in the machine. Select programme

16. Press the «Start/Stop» button. At the end

of the programme, switch oﬀ the machine

and take out the bread pan. The pasta is

ready to be used.

PROG. 16

PROG. 17

PROG. 19

Fresh pasta

Apple and rhubarb preserve

Add the ingredients to the bread pan in

the following order: ﬂour, water, eggs and

salt. Place the bread pan in the machine.

Select programme 17. Press the «Start/Stop»

button. At the end of the programme, switch

oﬀ the machine and take out the bread pan.

The pasta is ready to be used.

Peel the apples and the rhubarb and cut into

small pieces. Add the fruits to the bread pan

of the bread-maker. Add the sugar. Place the

bread pan in the machine. Select programme

19. Press the «Start/Stop» button. At the end

of the programme, switch oﬀ the machine

and take out the bread pan.

Tips: you can change the size of the fruit

pieces depending on whether you want

a preserve with or without pieces; when

cut into medium sized pieces, some pieces

will remain after cooking. You can make

preserves from any seasonal fruits.

16 / 17

OTHERS

EN

ÚVOD

P 19

ITALSKÉ PEČIVO

P 26

ŠPANĚLSKÉ PEČIVO

P 27

AMERICKÉ PEČIVO

P 28 - 29

EVROPSKÉ PEČIVO

P 30 - 31

CO DALŠÍHO

P 32 - 33

KLASICKÝ CHLÉB

P 20 - 21

SPECIÁLNÍ CHLÉB

P 22 - 23

FRANCOUZSKÉ CHLEBY

P 24 - 25

18 / 19

Strona się ładuje...

Tefal PF611838 Instrukcja obsługi

Tefal PF611838 Instrukcja obsługi

w innych językach

Powiązane artykuły

Inne dokumenty