BREAD RECIPE:
WHOLEMEAL BREAD
RECIPE:
* 2 ¾ cups (500 g) flour
* 1 ½ tablespoon (15 g) fresh
brewer’s yeast
* ¼ cup oil (to taste)
* 1 teaspoon salt
* approximately 1 cup (250 ml)
of warm water
* a pinch of sugar
D
issolve the brewer’s yeast in warm water and then add the
sugar.
P
lace all ingredients in the mixer, then add 1/4 cup of
oil.
Cl
ose lid and switch machine
ON
.
A
fter 2 minutes, add
the salt and continue to knead for another 4-5 minutes.
T
ake the dough out, work it into a ball, and sprinkle with
flour.
C
over it with a clean dish towel and let it rise for
1 hour in a warm spot, away from any drafts.
W
hen it’s done rising, put it back in the mixer and knead for
4-5 more minutes.
R
emove it, work the bread into the desired
shape, and let it rise for about one and a half hours.
P
reheat the oven to 425°
F
(220°
C
), and bake the bread for
20-40 minutes, depending on its shape (the bigger the bread,
the longer the baking time), until the crust is golden brown.
A
fter 20 minutes, check the bread occasionally by testing it
with a wooden skewer or cake tester: if the skewer comes out
dry, the bread is done; otherwise, bake it a little while longer.
O
nce the bread is done, remove it from the oven and cover it
with a cotton dish towel to keep it soft.
COOKIE
RECIPE:
* 2 ¾ cups
(500 g) flour
* 1 ¼ cup (250 g) sugar
* 1 cup (250 g) butter or margarine,
melted in a water bath
* 1 pinch of salt
* 1 cup of milk
* 3 egg yolks
M
ix the egg yolks with the sugar, then add the
melted butter and the milk.
P
our the yolk mixture
and flour into the mixer and add the salt and any
optional flavorings.
C
lose lid, turn machine
ON
,
and allow it to knead for 12-15 minutes.
T
he
resulting dough should be smooth and soft.
P
reheat oven to 350°
F
(180°
C
), and prepare
a greased baking sheet.
W
e do not recommend
using parchment paper to line the baking
sheet.
U
se the
M
arcato
B
iscuit
M
aker (cookie
press) to create the desired cookie shape
(
T
he
M
arcato
B
iscuit
M
aker can create up to
20 different shapes of cookies).
A
rrange the
cookies onto the pre-greased baking sheet.
B
ake for about 20 minutes or until golden.
R
emove tray from oven and allow cookies
to cool before removing from tray or
decorating (if desired).
* 2 ¾ cups (500 g) flour
wholemeal
* 1 ½ tablespoon (15 g) fresh
brewer’s yeast
* 1 teaspoon salt
* approximately 1 cup (250 ml)
of warm water
* a pinch of sugar
