VG BBA 1

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� Ingredients: Fax +32 2 359 95 50 Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don’t change the page numbering. Keep the language integrity. 450g 680g 900g 3/4 cup of milk 1 ½ tablespoon of butter or margarine 1 egg 1teaspoon of salt 1 ½ tablespoon of honey 2 tablespoons of sugar 2 cups of all-purpose flour or bread flour 1/2 teaspoon of quick-rise yeast 1 ¼ cup of milk 1 ½ tablespoon of butter or margarine 1 egg 1teaspoon of salt 1 ½ tablespoon of honey 3 tablespoons of sugar 3 cups of all-purpose flour or bread flour 1 teaspoon of quick-rise yeast 1 ½ cup of milk 2 tablespoons of butter or margarine 2 eggs 1 teaspoon of salt 2 tablespoons of honey 4 tablespoons of sugar 3 ½ cups of all-purpose flour or bread flour 1 ¼ teaspoon of quick-rise yeast 1. Measure the ingredients accurately and add to the baking tin in the order listed above (liquid ingredients first). 2. Insert the baking tin in the bread maker. Close the lid. 3. Select the desired programme. 4. Select the desired crust colour. 5. Select the loaf size. 6. Press the START/STOP key. 7. Using oven mitts, remove the bread after the baking time has elapsed. 8. Let it cool down on a wire rack at least one hour before slicing it. CAKE Programme: 4 (Cake) Use this setting to make cake. Ingredients: 8 tablespoons of butter 8 tablespoons of sugar 5 eggs 1 ½ cup of all-purpose flour 1 ½ tablespoon of lemon juice 1 ½ teaspoon of baking powder Hint: Scrape the sides of the pan while mixing to ensure all ingredients are blended. 1. Measure the ingredients accurately and add to the baking tin in the order listed above (liquid ingredients first). 2. Insert the baking tin in the bread maker. Close the lid. 3. Select the desired programme. 4. Press the START/STOP key. 5. Using oven mitts, remove the cake after the baking time has elapsed. 6. Let it cool down on a wire rack before slicing it. 36 VG BBA 1 - 110711 Assembly page 36/168
� Fax +32 2 359 95 50 WHOLE-WHEAT BREAD Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don’t change the page numbering. Keep the language integrity. Programme: 5 (Whole Wheat) – Crust colour: light/dark – Weight: 450g/680g/900g This setting is used for recipes with significant amounts of whole-wheat or rye flour, oats, or bran. Ingredients: 450g 680g 900g 1 cup of water 1 tablespoon of margarine or butter 1 teaspoon of salt 1 teaspoon of sugar 1 cup of all-purpose flour or bread flour 1 cup of wholewheat flour 1 teaspoon of quick-rise yeast 1 ¼ cup of water 1 ½ tablespoon of margarine or butter 1 teaspoon of salt 1 teaspoon of sugar 1 1/3 cup of all-purpose flour or bread flour 1 1/3 cup of wholewheat flour 1 teaspoon of quick-rise yeast 1 1/3 cup of water 2 tablespoons of margarine or butter 1 teaspoon of salt 1 teaspoon of sugar 1 2/3 cup of all-purpose flour or bread flour 1 2/3 cup of wholewheat flour 1 ¼ teaspoon of quick-rise yeast Note: you may add 1 ½ tablespoon of gluten to the ingredients to improve the height and texture of this bread. 1. Measure the ingredients accurately and add to the baking tin in the order listed above (liquid ingredients first). 2. Insert the baking tin in the bread maker. Close the lid. 3. Select the desired programme. 4. Select the desired crust colour. 5. Select the loaf size. 6. Press the START/STOP key. 7. Using oven mitts, remove the bread after the baking time has elapsed. 8. Let it cool down on a wire rack at least one hour before slicing it. SANDWICH Programme: 6 – Weight: 450g/680g/900g Ingredients: 450g 680g 900g 3/4 cup of water 1 tablespoon of butter or margarine 1 teaspoon of salt ¾ tablespoon of sugar 2 cups of all-purpose flour or bread flour 1 teaspoon of quick-rise yeast 1 cup of water 1 ½ tablespoon of butter or margarine 1 ½ teaspoon of salt 1tablespoon of sugar 2 ½ cups of all-purpose flour or bread flour 1 ¼ teaspoon of quick-rise yeast 1 1/3 cup of water 2 tablespoons of butter or margarine 2 teaspoons of salt 1 ½ tablespoon of sugar 3 ¼ cups of all-purpose flour or bread flour 1 ½ teaspoon of quick-rise yeast 37 VG BBA 1 - 110711 Assembly page 37/168
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