Breadman BK1050S, BK1060S Manuel d'utilisation et d'entretien Page 39
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ARITSAN SEMOLINA BOULES
INGREDIENTS
2 cups water (80°F – 90°F)
3 tbsp. olive oil
4 tsp. sugar
1 tbsp. finely chopped garlic
1½ tsp. crushed dried rosemary
1½ tsp. sea salt
2 cups semolina flour
2¾ cups bread flour
4 tsp. vital wheat gluten
2 tsp. bread machine yeast
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit
into wall outlet.
3. Select ARTISAN. Press the START/STOP button.
4. The complete signal will sound when dough is ready.
5. Turn dough out onto well floured board. (Kneading paddle may
remain in dough; if so, remove paddle.)
6. Punch down and knead to remove air from dough.
7. Cover and let rest for 10 minutes.
8. Divide dough into 4 equal pieces. Shape each into a ball and place,
seam side down on lightly greased baking sheet.
9. Cover and let rise until doubled in size, about 45 minutes.
10. Uncover and dust loaves lightly with flour. Using sharp knife
or razor blade, cut cross about 3 inches long and ¼-inch deep
in to top each loaf.
11. Bake at 425ºF for 25 minutes or until golden and loaves test done.
Move breads to wire rack to cool.
12. Allow bread to cool on wire rack until ready to serve (at least
20 minutes).
MAKES 4 SMALL LOAVES
ARITSAN APRICOT PECAN BOULE
INGREDIENTS
1
/3 cup water (80°F – 90°F)
1 cup apricot nectar
2 tbsp. vegetable oil
1 tbsp. maple syrup
2 tsp. salt
1¾ cups whole wheat flour
1¾ cups bread flour
2¼ tsp. bread machine yeast
2
/3 cup dried cranberries
2
/3 cup chopped pecans
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug
unit into wall outlet.
3. Select ARTISAN. Press the START button.
4. At “add ingredient” beep, add cranberries and pecans.
5. The complete signal will sound when dough is done.
6. Turn dough out onto well floured board. (Kneading paddle may
remain in dough; if so, remove paddle.)
7. Punch down and knead to remove air from dough.
8. Cover and let rest for 10 minutes.
7. Shape dough into a ball and place, seam side down on lightly
greased baking sheet.
8. Cover and let rise until doubled in size, about 45 minutes.
9. Uncover and dust loaves lightly with flour. Using sharp knife or
razor blade, cut cross about 3 inches long and ¼-inch deep in to
top loaf.
10. Bake at 425ºF for 25 minutes or until golden and loaves test done.
Move breads to wire rack to cool.
11. Allow bread to cool on wire rack until ready to serve (at least 20
minutes).
MAKES 1 LOAF
aRTISaN
DoUGH
aRTISaN
DoUGH
- BK2000BQ 1
- RECIPE BOOK 1
- PROFESSIONAL BREAD MAKER 1
- TABLE OF CONTENTS 2
- IT’S TIME TO BRING HOME THE 2
- BASIC WHITE BREAD 3
- MULTI-SEEDED WHITE BREAD 4
- BEER BREAD 4
- OATMEAL BREAD 5
- GRANOLA RAISIN BREAD 5
- ANADAMA BREAD 6
- COCONUT HAZELNUT BREAD 6
- MAPLE WALNUT BREAD 7
- SWISS CHEESE BREAD 7
- ONION CHEESE BREAD 8
- WHOLE WHEAT BREAD 8
- 100% WHOLE WHEAT BREAD 9
- CARAWAY RYE BREAD 9
- PUMPERNICKEL BREAD 10
- OATMEAL PECAN BREAD 10
- WHOLE WHEAT CRANBERRY BREAD 11
- WHOLE WHEAT RAISIN BREAD 11
- YOGURT WHOLE WHEAT BREAD 12
- CLASSIC FRENCH BREAD 12
- HERBED FRENCH BREAD 13
- PEPPERED FRENCH BREAD 13
- OLIVE ROSEMARY FRENCH BREAD 14
- ITALIAN SEMOLINA BREAD 14
- HERBED ITALIAN LOAF 15
- ASIAGO PESTO BREAD 15
- PEPPERONI PARMESAN BREAD 16
- SUNDRIED TOMATO 16
- PARMESAN BREAD 16
- CINNAMON RAISIN BREAD 17
- GOLDEN POTATO BREAD 17
- CHERRY ALMOND BREAD 18
- CHOCOLATE HAZELNUT BREAD 18
- CRANBERRY ORANGE BREAD 19
- PANETTONE 19
- PUMPKIN PECAN BREAD 20
- PUMPKIN APPLE BREAD 20
- TROPICAL FRUIT BREAD 21
- INGREDIENTS 22
- ORANGE DATE NUT BREAD (2-LB.) 23
- ORANGE WALNUT 23
- QUICK BREAD (2-LB.) 23
- PRUNE POPPYSEED QUICK BREAD 24
- (2-LB.) 24
- LOW CARB WHOLE 25
- WHEAT BREAD (2-LB.) 25
- LOW CARB RYE BREAD (2-LB.) 25
- LOW CARB ALMOND BREAD (2-LB.) 26
- LOW CARB PECAN BREAD (2-LB.) 27
- GLUTEN FREE BREAD (2-LB.) 27
- GLUTEN FREE BUTTERMILK 28
- BREAD (2-LB.) 28
- GLUTEN FREE PUMPERNICKEL 29
- SPELT BREAD (2-LB.) 30
- GLUTEN FREE POTATO & 30
- CHIVE BREAD (2-LB.) 30
- DINNER ROLLS 31
- SWEET WHEAT DINNER ROLLS 31
- ONION ROLLS 32
- BEST EVER PIZZA DOUGH 32
- WHOLE WHEAT PIZZA DOUGH 33
- GLUTEN FREE PIZZA DOUGH 33
- GRISSINI 34
- PHILADELPHIA SOFT PRETZELS 34
- APPLE FILLED CHALLAH (2-LB.) 35
- APPLE FILLED BAKED DOUGHNUTS 35
- APRICOT BRAID (2-LB.) 36
- RASPBERRY PECAN TWIST 36
- HOLIDAY STOLLEN (2-LB.) 38
- ARITSAN FOCCACIA DOUGH 38
- ARITSAN SEMOLINA BOULES 39
- ARITSAN APRICOT PECAN BOULE 39
- APRICOT KEY LIME PRESERVES 40
- BLUEBERRY MANGO PRESERVES 40
- BLUEBERRY PINEAPPLE PRESERVES 41
- PEACHY LEMON PRESERVES 41
- PINEAPPLE PAPAYA PRESERVES 42
- RASPBERRY MANGO PRESERVES 42
- CURRIED APPLE MANGO MARMALADE 43
- STRAWBERRY KIWI PRESERVES 43
- ORANGE MOJO MARMALADE 44
- APPLE CURRY CHUTNEY 44
- CHIPOTLE KETCHUP 45
- PEPPER CHUTNEY 45
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