Хлебопечь кенвуд инструкция по применению панель управления

1. Manuals
2. Brands
3. Kenwood Manuals
4. Bread Maker
5. BM300 series
6. Instructions/recipe book

• Page 1
  Instructions/Recipe Book BM300 series…

• Page 2: Quick Start Guide

  “QUICK START GUIDE” GETTING STARTED WITH YOUR BREADMAKER Before using your breadmaker for the first time read the instructions and recipe book supplied carefully. To familiarise yourself with the breadmaker we suggest you try either of the following recipes as your first bread loaf. Recipe Large White Loaf Express White Loaf…

• Page 3
  “QUICK START GUIDE” STEP COMMENTS Remove the bread pan by holding the handle and turning the pan to the back of the bread machine. Then fit the kneader. Add the ingredients to the pan in the order shown in the recipes (see page 23 to 56). Ensure that all the ingredients are weighed accurately as incorrect measures will produce poor results.

• Page 4: Table Of Contents

  Contents Introduction Important Safeguards Your Kenwood Breadmaker How to Use Your Breadmaker ON/OFF switch The Control Panel 5-10 The menu pad Crust colour and loaf size Program status bar Extended rise Extended bake Bake only Delay timer Breakdown of Bread/Dough cycle times 11 –…

• Page 5: Introduction

  Introduction Bread plays an important role in our diet, providing essential vitamins, minerals and protein. Whole wheat breads made with wholemeal flour and multi-grain loaves are also a good source of fibre. Your bread maker will help you transform a few ingredients into a tasty golden loaf of bread, taking away all the hard work of mixing and kneading as well as lots of washing up.

• Page 6: Important Safeguards

  OPERATING INSTRUCTIONS For your safety and that of those around you, please take special care to read the Important Safeguards listed here: IMPORTANT SAFEGUARDS Read all the instructions. DO NOT touch hot surfaces. Accessible surfaces are liable to get hot during use.

• Page 7: Your Kenwood Breadmaker

  YOUR KENWOOD BREADMAKER 1. removable lid 2. lid handle 3. viewing window 4. control panel 5. on/off switch 6. cord wrap 7. heating element 8. bread pan handle 9. kneader 10. drive shaft 11. drive coupling 12. measuring cup 13. dual measuring spoon –…

• Page 8: How To Use Your Breadmaker

  HOW TO USE YOUR BREAD MAKER Before plugging in: G Make sure your electricity supply is the same as the one shown on the underside of your Bread Maker. G IMPORTANT: UK only – The wires in the cord are coloured as follows: Green &…

• Page 9: The Control Panel

  THE CONTROL PANEL 1. Display window 6. Start/stop pad 2. Loaf size indicator lights 7. Delay Timer 3. Menu pad 8. Crust Colour (Light, medium or dark) 4. Loaf size (1Kg, 750g) pad 5. Crust colour Indicator lights 9. Program status bar…

• Page 10: The Menu Pad

  THE CONTROL PANEL The control panel includes the following features and functions: — Display Window The program setting number and cycle times are displayed in the panel. The Menu Pad The MENU pad lets you choose from a number of different bread settings as well as a dough, bake only and jam setting.

• Page 11: Crust Colour And Loaf Size

  The Cake/Quick bread setting is unique as it makes non-yeast batter breads such as gingerbread. Quick breads do not require any rising times. The ingredients are simply mixed and the bread is baked. Press the MENU pad 8 times to select setting The jam setting automatically cooks jam in the bread pan.

• Page 12: Program Status Bar

  Program Status Bar The indicator lights above the relevant symbol will light up to show what stage of the cycle the breadmaker has reached. Pre-heat Knead Rise Bake Keep warm Pre – heat The pre-heat feature only operates at the start of the Wholewheat &…

• Page 13: Extended Rise

  Extending the Rising Cycle The final rising cycle can be manually extended by up to 20minutes if desired. The and ¹. extended rise is available on setting – The machine will beep 8 times when it reaches the last 5minutes during the final rising cycle.

• Page 14: Delay Timer

  Delay Timer The Delay timer allows you to delay the bread making process up to 15 hours. The delayed start is not recommended for use with the dough, jam, gluten-free or express settings. IMPORTANT: When using this delayed start function you must not use perishable ingredients –…

• Page 17: Power Interruption Protection

  Power Interruption Protection Your breadmaker has a 5 – 8secs power interruption protection in case the unit is accidentally unplugged during operation. The unit will continue the program if plugged back in straight away. CARE & CLEANING IMPORTANT: unplug the Bread Maker and allow to cool before cleaning. G DO NOT immerse either the Bread Maker body or the outside base of the bread pan in water.

• Page 18: Ingredients

  Ingredients The major ingredient in bread making is flour, so selecting the right one is the key to a successful loaf. Wheat Flours Wheat flours make the best loaves. Wheat consists of an outer husk, often referred to as bran, and an inner kernel, which contains the wheat germ and endosperm. It is the protein within the endosperm which, when mixed with water, forms gluten.

• Page 19
  Ingredients Granary Bread Flour A combination of white, wholemeal and rye flours mixed with malted whole wheat grains, which adds both texture and flavour. Use on its own or in combination with strong white flour. Non-wheat Flours Other flours such as rye can be used with white and wholemeal bread flours to make traditional breads like pumpernickel or rye bread.
• Page 20
  Ingredients Fats and Oils A small amount of fat or oil is often added to bread to give a softer crumb. It also helps to extend the freshness of the loaf. Use butter, margarine or even lard in small quantities up to 25 g (1 oz) or 22ml (1 ⁄…
• Page 21
  Ingredients Yeast Yeast is available both fresh and dried. All the recipes in this book have been tested using easy blend, fast action dried yeast which does not require dissolving in water first. It is placed in a well in the flour where it is kept dry and separate from the liquid until mixing commences.

• Page 22: Adapting Your Own Recipes

  Adapting your own Recipes After you have baked some of the recipes, which follow in this booklet, you may wish to adapt a few of your own favourites, which previously have been mixed and kneaded by hand. Start by selecting one of the recipes in this booklet, which is similar to your recipe, and use it as a guide.

• Page 23: Removing, Slicing And Storing Bread

  Removing, Slicing and Storing Bread For best results, once your loaf is baked, remove it from the machine and turn out of the bread pan immediately, although your bread maker will keep it warm for up to 1 hour if you are not around. Remove the bread pan from the machine using oven gloves, even if it is during the keep warm cycle.

• Page 24: General Hints And Tips

  General Hints and Tips The results of your bread making are dependent on a number of different factors, such as the quality of ingredients, careful measuring, temperature and humidity. To help ensure successful results, there are a few hints and tips worth noting. The bread machine is not a sealed unit and will be affected by temperature.

• Page 25
  General Hints and Tips Do not exceed the quantities given in recipes as you may damage your bread machine. If the bread does not rise well try replacing the tap water with bottled water or boiled and cooled water. If your tap water is heavily chlorinated and fluorinated it may affect the bread rising.

• Page 26: Recipes

  Recipes…

• Page 27: Basic White

  Basic White (Program 1) Medium Crust Colour 500g 3hrs 05mins 750g 3hrs 05mins 3hrs 10mins 1 Remove the bread pan from the bread machine and fit the kneader. 2 Pour the water into the bread pan. 3 Add the rest of the ingredients in the order listed in the recipe except for the yeast. 4 Make a well in the centre of the flour, but not as far as the liquid, and add the yeast.

• Page 28: Sun Dried Tomato Bread

  Basic White (Program 1) Egg Enriched White Bread Loaf Size 750g 500g Ingredients 1 plus 1 egg yolk Water See Point 1 See Point 1 See Point 1 Unbleached white 600g (1lb 5oz) 450g (1lb) 350g (12 oz) bread flour Salt ⁄…

• Page 29
  Basic White (Program 1) Chilli & Cheddar Cheese Bread Loaf Size 750g 500g Ingredients Sunflower oil ⁄ tbsp 1tbsp 2tsp Red chillies, de-seeded 3 – 4 2 – 3 1 – 2 & chopped Water 270ml (9 fl oz) 215ml (7 ⁄…
• Page 30
  Basic White (Program 1) Multi–Seeded Bread Loaf Size 750g 500g Ingredients Water 400ml (14 fl oz) 300ml (10 fl oz) 245ml (8 ⁄ floz) Olive oil 3tbsp 2tbsp 1tbsp Unbleached white 600g (1lb 5oz) 450g (1lb) 350g (12oz) bread flour Skimmed milk powder 4 tsp 1 tbsp…

• Page 31: Chocolate Bread

  Basic White (Program 1) Fruit & Nut Bran Loaf Loaf Size 750g Ingredients Water 400ml (14 fl oz) 280ml (9 ⁄ floz) Clear honey 3 tbsp 2 tbsp Unbleached white bread flour 600g (1lb 5oz) 450g (1lb) Wheat Bran 25g (1 oz) 15g ( ⁄…

• Page 32: Brown

  Brown Bread (Use Program 1) Medium Crust Colour 500g 3hrs 05mins 750g 3hrs 05mins 3hrs 10mins 1 Remove the bread pan from the bread machine and fit the kneader. 2 Pour the water into the bread pan. 3 Add the rest of the ingredients in the order listed in the recipe except for the yeast. 4 Make a well in the centre of the flour, but not as far as the liquid, and add the yeast.

• Page 33: White Rapid/Packet Mixes

  White Rapid/Packet Mixes (Program 2) 750g 2hrs 13mins 2hrs 15mins 1 Remove the bread pan from the bread machine and fit the kneader. 2 Pour the water into the bread pan. 3 Add the rest of the ingredients in the order listed in the recipe except for the yeast. 4 Make a well in the centre of the flour, but not as far as the liquid, and add the yeast.

• Page 34
  Packet Mixes Ready prepared bread mixes can be mixed and baked in the bread maker. Check that the total weight of the mix does not exceed the maximum amount your machine can handle. Setting can be used for most white and wholemeal packet mixes. If your wholemeal loaf does not rise sufficiently try using the wholewheat rapid cycle next time.
• Page 35
  Wholewheat Cycle (Program 3) Medium Crust Colour 750g 4 hrs 10mins 4hrs 15mins Note: The wholewheat programs begin with a 30minute pre-heat period. During this time the kneader will not operate. 1 Remove the bread pan from the bread machine and fit the kneader. 2 Pour the water into the bread pan.

• Page 36: Wholemeal Bread

  Wholewheat Cycle (Program 3) Wholemeal Bread Loaf Size 750g Ingredients 1 plus 1 egg yolk Water See Point 1 See Point 1 Lemon juice 1tbsp 1tbsp Honey 2tbsp 2tbsp Wholemeal bread flour 540g (1lb 3 ⁄ 450g (1lb) Unbleached white bread flour 60g (2 ⁄…

• Page 37: Wholemeal

  Wholewheat Rapid Cycle (Program 4) 750g 2hrs 45 mins 2hrs 48mins Note: The wholewheat programs begin with a 5 minute pre-heat period. During this time the kneader will not operate. 1 Remove the bread pan from the bread machine and fit the kneader. 2 Pour the water into the bread pan.

• Page 38: Granary Bread

  Wholewheat Rapid Cycle (Program 4) Granary Bread Loaf Size 750g 500g Ingredients Water 380ml (13 floz) 310ml (10 ⁄ floz) 250ml (9floz) Lemon juice 4tsp 1tbsp 2tsp Granary bread flour 540g (1lb 3oz) 450g (1lb) 350g (12oz) Unbleached white bread flour 60g (2oz) 50g (2 oz) 50g (2oz)

• Page 39: Gluten Free

  Gluten Free (Program 5) The following recipes using gluten free bread mixes and gluten free flours have been tried and tested in the BM300 Breadmaker. Making gluten-free bread is different from baking normal bread using wheat flour and the guidelines below should be noted and followed: — It is important to avoid cross-contamination with flours that contain gluten especially if the gluten free bread is needed for health reasons.

• Page 40
  Gluten Free (Program 5) Gluten-Free Bread Mix Recipes 1 Remove the bread pan from the bread machine and fit the kneader. 2 Pour the water into the bread pan and then add the rest of the ingredients in the order listed in each recipe.
• Page 41
  Gluten Free (Program 5) Gluten Free Bread Recipes 1 Remove the bread pan from the bread machine and fit the kneader. 2 Pour the water into the bread pan and then add the rest of the ingredients in the order listed in each recipe.
• Page 42
  Basic Gluten Free Bread 2 Ingredients Quantity Water 410ml Eggs 160g Sunflower Oil (or other vegetable oil) 45ml Cider Vinegar White Rice Flour 260g Brown Rice Flour Chick Pea Flour Cornflour or Potato Flour 110g Xanthan Gum 2tsp Salt 1tsp Sugar Yeast ⁄…

• Page 43: Sweet

  Speciality Sweet (Program 6) Medium Crust Colour 750g 3hrs 20mins 3hrs 35mins 1 Remove the bread pan from the bread machine and fit the kneader. 2 Pour the water into the bread pan. 3 Add the rest of the ingredients in the order listed in the recipe except for the yeast. 4 Make a well in the centre of the flour, but not as far as the liquid, and add the yeast.

• Page 44
  Speciality Sweet (Program 6) Spiced Apple & Oatmeal Bread Loaf Size 750g 500g Ingredients Water 150ml (5 fl oz) 100ml (3 ⁄ fl oz) Green eating apple, grated 75g (3 oz) 50g (2 oz) Unbleached white bread flour 450g (1lb) 350g (12oz) Porridge oats 25g (1 oz)
• Page 45
  Speciality Sweet (Program 6) Citrus & Walnut Bread Loaf Size 750g 500g Ingredients Lemon yoghurt 200ml (7 fl oz) 170ml (6floz) 135ml (4 ⁄ fl oz) Orange juice 150ml (5 fl oz) 115ml (4floz) 100ml (3 ⁄ fl oz) Unbleached white bread flour 550g (1lb 3oz) 450g (1lb) 350g (12 oz) Caster sugar…

• Page 46: French

  Speciality French (Program 7) 750g 3hrs 45mins 3hrs 50mins Method 1 Remove the bread pan from the bread machine and fit the kneader. 2 Pour the water into the bread pan. 3 Add the rest of the ingredients in the order listed in the recipe except for the yeast. 4 Make a well in the centre of the flour, but not as far as the liquid, and add the yeast.

• Page 47: Cakes/Quick Bread

  Cakes/Quick Bread (Program This setting is unique as it will mix and bake non-yeast type cakes and breads. This program does not include a rising period, so should not be used for yeast based sweet breads and cakes. Use the sweet cycle for yeasted sweet breads and cakes (see pages 39 — 41).

• Page 48
  Cakes/Quick Bread (Program Time : 1hr 30mins 1 Follow individual recipe instructions. 2 Insert and lock the bread pan into the machine 3 Select program Cake/Quick Bread. 4 After 6 minutes, open the lid, and using a plastic spatula, scrape down the sides of the pan to remove any dry flour pockets.
• Page 49
  Cakes/Quick Bread (program Marmalade Cake Ingredients Large Butter 115g (4 oz) Golden syrup 150g (5 oz) Granulated sugar 75g (3 oz) Orange marmalade 75g (3 oz) Milk 175ml (6 fl oz) Plain white flour 280g (10 oz) Baking powder 2tsp Bicarbonate of soda 1tsp…
• Page 50
  Cakes/Quick Bread (program Gingerbread Ingredients Large Butter 115g (4 oz) Golden syrup 125g (4 ⁄ Treacle 50g (2 oz) Light brown soft sugar 125g (4 ⁄ Milk 180ml (6 ⁄ fl oz) Egg, lightly beaten Plain flour 280g (10 oz) Ground ginger 2tsp Baking powder…

• Page 51: Jam

  Jam Cycle (program 9) Time : 1hr 20mins The jam cycle starts with a 15 minute pre-heat period. During this time the kneader will not operate. Throughout the jam cycle the kneader will stir the ingredients. Always use ripe fresh fruit for the best results and cut large fruits into halves or quarters.

• Page 52
  Jam Cycle (program 9) Summer Fruits Jam Ingredients Makes 450g (1 lb) jam Strawberries 115g (4 oz) Raspberries 115g (4 oz) Redcurrants 75g (3 oz) Lemon juice 1tsp Jam sugar with pectin 300g (11 oz) Butter 15g ( ⁄ 1 Remove the bread pan from the machine and fit the kneader. Halve the strawberries if large and place in the bread pan with the raspberries and redcurrants.

• Page 53: Dough Cycle

  Dough Cycle (program 11) Time : 1hr 20mins This program allows you to mix, knead and prove dough without machine baking it, which is essential for hand-shaped breads and rolls. After shaping, all you need to do is leave the dough for a final proving then bake it in your conventional oven. The dough cycle is ideal for making different shaped loaves, pizzas, rolls, croissants, doughnuts, breadsticks, buns and pastries.

• Page 54: Bread Rolls

  Dough Cycle (program 11) Bread rolls Ingredients Makes 12 Water 240ml (8 ⁄ fl oz) Unbleached white bread flour 450g (1 lb) Salt 1tsp Sugar 2tsp Butter 25g (1 oz) Easy blend dried yeast ⁄ For the topping: Egg yolk beaten with 15ml (1tbsp) water Sesame seeds and poppy seeds, for sprinkling, optional 1 Remove the bread pan from the bread machine and fit the kneader.

• Page 55
  Dough Cycle (program 11) Pizza Ingredients Makes 2 X 30 cm (12”) Makes 1 X 30cm (12”) Water 250ml (9 fl oz) 140ml (5 floz) Olive oil 1tbsp 1tbsp Unbleached white bread flour 450g (1lb) 225g (8 oz) Salt ⁄ 1tsp Sugar 1tsp…
• Page 56
  Dough Cycle (program 11) Croissant Ingredients Makes 18 Makes 12 Semi-skimmed milk 230ml (8 fl oz) 150ml (5 fl oz) Unbleached white bread flour 500g (1lb 2 oz) 350g (12 oz) Salt ⁄ 1tsp Sugar 4tsp 1tbsp Butter 25g (1 oz) + 250g (9 oz) 25g (1 oz) + 175g (6 oz) softened softened Easy blend dried yeast…
• Page 57
  Dough Cycle (program 11) Naan Bread Ingredients Makes 6 Makes 3 Water 180ml (6 fl oz) 90ml (3 fl oz) Natural yoghurt 6tbsp 3tbsp Melted butter, ghee or olive oil 2tbsp 1tbsp Unbleached white bread flour 450g (1lb) 225g (8 oz) Salt ⁄…

• Page 58: Express Cycle

  Express Cycle (program 12) Your bread maker has an extra fast bread cycle, which will knead, prove and cook a delicious loaf of bread in just 1 hour. To help ensure the best possible results follow the guidelines given below. Use lukewarm liquid to help speed up the rising process (32-35°C/90-95°F is optimum).

• Page 59
  Express Cycle (program 12) Makes 1 large loaf Time: 59 mins 1 Remove the bread pan from the bread machine and make sure the kneader is fitted. 2 Pour the warm liquids (32 — 35°C) into the bread pan. 3 Add the rest of the ingredients in the order listed in the recipes except for the yeast. 4 Make a well in the centre of the flour, but not down as far as the liquid and add the yeast.
• Page 60
  Express Cycle (program 12) Walnut Bread Ingredients Large Buttermilk, lukewarm 200ml (7 fl oz) Water, lukewarm 120ml (4 fl oz) Unbleached white bread flour 340g (12 oz) Wholemeal bread flour 110g (4 oz) Chopped walnuts 50g (2 oz) Salt 1tsp Sugar 3tsp Butter…

• Page 61: Troubleshooting Guide

  TROUBLESHOOTING GUIDE Following are some typical problems that can occur when making bread in your bread maker. Please review the problems, their possible cause and the corrective action that should be taken to ensure successful bread making. PROBLEM POSSIBLE CAUSE SOLUTION LOAF SIZE AND SHAPE 1.

• Page 62
  TROUBLESHOOTING GUIDE (continued) PROBLEM POSSIBLE CAUSE SOLUTION 6. Collapsed • Machine was placed in a draught or • Reposition bread maker. while baking. may have been knocked or jolted during rising. • Exceeding capacity of bread pan. • Do not use more ingredients than recommended for large loaf.
• Page 63
  TROUBLESHOOTING GUIDE (continued) PROBLEM POSSIBLE CAUSE SOLUTION PAN PROBLEMS 15. Kneader cannot • You must add water to bread pan and • Follow cleaning instructions after use. be removed. allow kneader to soak before it can You may need to twist kneader slightly be removed.

• Page 64: Service & Customer Care

  G Using your machine G Servicing or repairs (in or out of guarantee) Call Kenwood customer care on 023 92392333. Have your model number ready — it is located on the base of your Bread Maker. EIRE – See our advertisement in Golden Pages.

• Page 65
  Kenwood Ltd New Lane, Havant, Hampshire PO9 2NH www.kenwood.co.uk 55151/1…

ÌÅ 28

ХЛЕБОПЕЧКА

BM 200

BM 200

BM 258

ВАША ХЛЕБОПЕЧКА ФИРМЫ KENWOOD

Ручка крышкиСмотровое окошкоЗащелка

Панель управленияУстановочные метки

Расположение защелкиНагревательный элемент

Ручка формы для выпечки хлеба Насадка для размешивания

Наконечник приводаМотор

Мерная чашка

Мерная ложка

Форма для выпечки хлеба

Хлебопечка внутри — вид сверху

Меню выбора программы приготовления

Раздел: Бытовая, кухонная техника, электроника и оборудование

Тип: Хлебопечка

Инструкция к Хлебопечке Kenwood BM250

Сборник рецептов

BM250/BM350

Оглавление

Раздел Страница Раздел Страница

Страница Белый хлеб 1-3 По собственному рецепту 31

Зерновой хлеб 4-5 Как вынимать, нарезать

31

и хранить хлеб

Белый хлеб с добавлением

6-9 Общие советы

32

солодовой муки, темный

и маленькие хитрости

пшеничный хлеб и хлеб

из муки грубого помола

Деликатесный хлеб 10-12 Поиск и устранение

33-35

неисправностей

Сладкий хлеб и кексы 13-19 Нормы времени к меню

36-40

для BM250 1-12

Приготовление джема 20-22 Нормы времени к меню

41-47

для BM350 1-15

Без клейковины 23-26 Схема программы хлеб/

48

тесто для BM250

Кнопка быстрой

27 Схема программы хлеб/

49

выпечки хлеба

тесто для BM350

Ингредиенты 28-30

Ключ

Кружком обведен номер программы, которую нужно использовать для рецепта

BM250

➊

BM350

➋

Белый хлеб с добавлением яиц

➊➊

Размер буханки 1 кг 750 г 500 г

Ингредиенты

Яйцо 2 Яйцо 1 плюс

1

1 яичный желток

Вода См. пункт 1 См. пункт 1 См. пункт 1

Неотбеленная

600 г 450 г 350 г

пшеничная мука

Соль 1½ ч. л. 1½ ч. л. 1 ч. л.

Сахар 4 ч. л. 1 ст. л. 2 ч. л.

Растительное масло 1½ ст. л. 1½ ст. л. 1 ст. л.

Легкосмешиваемые

1½ ч. л. 1½ ч. л. 1 ч. л.

сухие дрожжи

1

Положить яйцо/яйца в мерную чашку или кружку и добавить достаточное количество

воды для получения:

Размер буханки 1 кг 750 г 500 г

Жидкость, не более 380 мл 400 мл 290 мл 300 мл 245 мл

2

Поместить ингредиенты в форму в последовательности, указанной в приведенном

выше рецепте.

ч. л. = чайная ложка емкостью 5 мл

ст. л. = столовая ложка емкостью 15 мл

Внимание: варианты рецептов для модели BM350

1

выделены КРАСНЫМ цветом

Хлеб – бриошь(Используйте режим «Светлый цвет корки»)

➍➏

Размер буханки 1 кг 750 г 500 г

Ингредиенты

Молоко 260 мл 220 мл 200 мл 130 мл

Яйца 2 2 1

Растопленное

180 г 140 г 80 г

сливочное масло

Неотбеленная

600 г 500 г 350 г

пшеничная мука

Соль 1½ ч. л. 1 ч. л. 1½ ч. л. 1 ч. л.

Сахар 80 г 60 г 30 г

Легкосмешиваемые

2½ ч. л. 2 ч. л. 2 ч. л. 1½ ч. л. 1 ч. л.

сухие дрожжи

ч. л. = чайная ложка емкостью 5 мл

ст. л. = столовая ложка емкостью 15 мл

Внимание: варианты рецептов для модели BM350

2

выделены КРАСНЫМ цветом

Французский хлеб

ТОЛЬКО ДЛЯ МОДЕЛИ BM250

➋

Размер буханки 1 кг 750 г

Ингредиенты

Вода 400 мл 310 мл

Неотбеленная

540 г 400 г

пшеничная мука

Французская

60 г 50 г

пшеничная мука

тонкого помола

Соль 1½ ч. л. 1½ ч. л.

Сахар 2 ч. л. 2 ч. л.

Легкосмешиваемые

1½ ч. л. 1½ ч. л.

сухие дрожжи

Примечание: вместо французской муки можно использовать обычную пшеничную муку

сверхтонкого помола.

ч. л. = чайная ложка емкостью 5 мл

ст. л. = столовая ложка емкостью 15 мл

Внимание: варианты рецептов для модели BM350

3

выделены КРАСНЫМ цветом