23
ONION BREAD
(bread weight approx. 900 g)
WHOLE WHEAT BREAD
(bread weight approx. 900 g)
CHOCOLATE AND NUT BREAD
(bread weight approx. 700 g)
Ingredients
Water or milk
Margarine or butter
Salt
Sugar
Large, chopped onion
Flour type 550
Dry yeast
250 ml
1 tablespoon
1 teaspoon
2 tablespoons
1
540 g
1 teaspoon
Ingredients
Water or milk
Margarine or butter
Eggs
Salt
Sugar
Flour type 550
Whole wheat flour
Dry yeast
300 ml
1½ tablespoon
1
1 teaspoon
2 teaspoons
360 g
180 g
1 teaspoon
Ingredients
Water
Chocolate-nut
spread
Salt
Caster sugar
Flour type 500
Plain flour
Dry yeast
275 ml
90 ml
1½ teaspoons
1½ teaspoons
300 g
150 g
1 teaspoon
Program: GENEL
Bake this bread immediately.
Program: TAM BUĞDAY
NOTE: While using the “DELAY TIMER”
program, add more water instead of eggs.
Program: BEYAZ EKMEK
ROSEMARY AND GARLIC FOCACCIA
BREAD
FRENCH BAUGETTES
(bread weight approx. 900 g)
PIZZA DOUGH
(ingredients for 3 pizzas)
Ingredients
Water
Olive oil
Fresh, chopped
rosemary
Garlic, peeled and
crushed
Flour type 500
Salt
Dry yeast
200 ml
1 tablespoon
2 tablespoons
3 cloves
350 g
1 teaspoon
½ teaspoon
Ingredients
Water
Honey
Salt
Sugar
Flour type 550
Dry yeast
300 ml
1 tablespoon
1 teaspoon
1 teaspoon
540 g
1 teaspoon
Ingredients
Water
Salt
Olive oil
Flour type 500
Sugar
Dry yeast
300 ml
¾
teaspoon
1 tablespoon
450 g
2 teaspoons
1 teaspoon
Program: HAMUR
Program: HAMUR
Divide the dough when ready into 2-4 parts,
form long loaf shapes and leave them to rest
for about 30-40 minutes. Make a series of
diagonal cuts on the top surface and put the
bread to bake in the oven.
Program: HAMUR
After the kneading process, spread the
dough, form a round shape and leave to
rest for 10 minutes. Spread the sauce and
add the desired filling. Bake in the oven for
20 minutes.
ORANGE JAM
STRAWBERRY JAM
RASPBERRY JAM
Ingredients
Oranges
Lemons
2:1 jellifying sugar
400 g
100 g
250 g
Ingredients
Strawberries, washed
and stalks removed
Jellifying sugar
450 g
450 g
Ingredients
Fresh raspberries,
washed
Jellifying sugar
450g
450g
Program: REÇEL
Program: REÇEL
Program: REÇEL
APRICOT JAM
CHERRY BREAD
(bread weight ca. 700 g)
BREAD OF GLUTEN-FREE FLOUR
(bread weight approx. 900 g)
Ingredients
Fresh apricots,
washed
Cold water
Jellifying sugar
Grated rind and juice
450 g
2 tablespoons
450 g
from ½ lemon
Ingredients:
Cherry juice
Milk
Honey
Butter
Cherry yoghurt
Cherries without
stones
Flour of 550 type
Dried yeast
Baking powder
Salt
Sugar
75 ml
20 ml
15 g
15 g
135 g
20 g
410 g
1 tsp
½ tbsp
½ tsp
1 tsp
Ingredients
Water or milk
Salt
Sugar
Flour type 500
Dry yeast
425 ml
1½ teaspoon
1½ teaspoon
Gluten-free flour
500 g
1 teaspoon
Program: REÇEL
Program: GENEL or TATLI HAMUR
After sound signal add 20 g of grounded
walnuts.
Program: GENEL or BEYAZ EKMEK
The tables include examples of recipes and approximate amounts of ingredients. These information should not be treated as a cookery book.
While baking we encourage everyone to use their own recipes or these found in specialist literature, and stick to one’s likings.
