Tefal Breadmaker Recipe Book

Recipe book

Congratulations !

B

aking a fresh homemade loaf has never been easier with your Tefal Homebread. All you need to do is follow three simple steps:

1 Measure and weigh all ingredients accurately, 2 Add the ingredients in the bread pan in the correct order, 3 Select the desired baking program. In just under 2 hours you will be able to enjoy a fresh, warm loaf of your favourite bread! With Tefal Homebread, you will become an expert baker in no time. You will be able to enjoy white, wholemeal and sweet breads and even make your own doughs and jams. We invite you to discover over 20 recipes, which you can try in your Tefal Homebread. Before you start, we recommend you read all the instructions in the manual so you can get the most out of your Tefal Homebread. We hope you will enjoy baking with your Tefal Homebread!

3

TABLE OF CONTENTS

Introduction

4

B

1

Getting to Know your Tefal Homebread

2

The Vital Ingredients

3

Using Breadmixes

Whether you are a beginner or an expert, all you have to do is add the ingredients and the breadmaker will do the rest. The ten programs will delight the whole family. You can easily make bread, dough, pizza dough, brioche, pasta or jam.

4

Hints & Tips

To help you use your Tefal Homebread, read all the following instructions that give you advice on how to follow the recipes.

5

Recipes

read plays an important role in our nutrition and accompanies all your dishes every day. Who hasn’t dreamt of baking their own fresh bread at home? Now you can thanks to your Tefal Homebread Breadmaker.

5

1

Getting to know your Tefal Homebread ACCESSORIES: Your Tefal Homebread includes:

DELAYED START FUNCTION: Imagine waking up every morning to the smell of freshly baked bread? All you need to do is preset your Breadmaker to start in the morning thanks to the 15 hour preset timer.

• a rectangular bread pan with a removable kneading blade, • a measuring cup to measure all liquids accurately, • a teaspoon/tablespoon measuring spoon.

i The function cannot be used with programs 5,6,7,9 and 10.

PROGRAMS: Your Tefal Homebread will enable you to make a wide variety of breads from wholemeal breads to sweet breads. You will also be able to use your Tefal Homebread to make pasta, pizza doughs and even jams.

1 Put all the ingredients inside the bread pan (ensure the

YOUR TEFAL HOMEBREAD FEATURES 10 COOKING PROGRAMS: PROGRAM PROGRAM1

Basic White Bread

PROGRAM PROGRAM2

French Bread

PROGRAM PROGRAM3

Wholemeal Bread

PROGRAM PROGRAM4

Sweet Bread

PROGRAM PROGRAM5

Super Fast Bread

PROGRAM PROGRAM6

Leavened Dough (e.g Pizza)

PROGRAM PROGRAM7

Fresh Pasta

PROGRAM PROGRAM8

Yoghurt Bread

PROGRAM PROGRAM9

Jams and Compotes

PROGRAM 10 PROGRAM

Cooking only

Do not use the “Delayed Start” function for recipes that contain perishable ingredients such as eggs, milk, cream, etc. yeast does not come into contact with any liquids).

2 Select the program, the weight of the bread, and the crust colour.

3 Calculate the time difference between the moment you start the program and the time at which you want the bread to be ready (the machine automatically includes the duration of the program cycles).

4 Using the + and – buttons, display the calculated time. e.g it is 8 pm and you want your bread to be ready at 7 am. Program 11: 00 with the + and – buttons.

5 Press the START/STOP button. A beep alert sounds and the countdown begins. KEEP WARM FUNCTION: Once the loaf has been baked, the machine will automatically switch to “Keep Warm”. Your Tefal Homebread will keep your loaf warm for one hour so you can enjoy a fresh, warm loaf at any time of the day. FRUIT & NUT BEEPER: Tefal Homebread enables you to add a personal touch to the recipes by adding extra ingredients such as dried fruit, nuts & even chocolate chips. Additional ingredients will have to be added during the first phase of the baking process, a beep will sound when it is time for you to add them*. *Refer to the table included in the instruction manual for further information.

6

7

2

The Vital Ingredients: To ensure you have the best results, it is important to use fresh and quality ingredients. All of them should be at room temperature and need to be weighed precisely with the measuring cup and the measuring spoon. FLOUR: Bread flour should be used in the machine. Bakers flour or Plain flour may also be used. Plain flour is widely available, however we recommend flour that contains 11-12% protein to obtain the best results. Do not use Self-raising flour unless specified in the recipe. Keep flour in a hermetically sealed container to preserve its quality. YEAST: Yeast is what makes the dough rise. The quality of yeast can vary, and it does not always rise in the same way. Dried yeast has been used to bake the recipes in this booklet. If you use fresh yeast, multiply the quantity by 3 (in weight) and dilute the yeast in a small amount of warm water with a little sugar for better results. Before using dried yeast, always remember to check the use by date as stale yeast will not deliver good results and the bread might not rise. In New Zealand, we recommend using Edmonds Active Yeast, which is the most readily available yeast product. If you are using Edmonds Surebake Yeast, please ensure you double the quantities of yeast specified in the recipe. MILK: Milk enhances the flavour and the nutritional value of the bread. The recipes in this booklet use either fresh milk or milk powder. Fresh milk should not be substituted for milk powder unless otherwise stated in the recipe. Low fat, skim milks and milk powders can be used with good results.

8

EXTRAS: Additional ingredients can be added during the baking process: olives, bacon pieces, nuts, raisins… Wait for the beep alert before you insert additional ingredients. Add small quantities at a time and take care to cut all ingredients into small pieces. WATER: Water rehydrates and activates the yeast. Tap water has been used in all the recipes in this booklet. Always use water at room temperature. Boiling or hot water will accelerate the chemical process of the yeast whilst water that is too cold will slow it down. Water can be totally or partially replaced by milk or others liquids. EGGS: Eggs make the dough richer, improve the colour of the bread and will create a soft, white centre. Recipes are designed for 50g size eggs, so if your eggs are bigger, add a little flour. If they are smaller, use less flour. SUGAR: Sugar provides sweetness and flavour. Both brown sugar & white sugar can be used. FATS AND OILS: Fats make the bread softer and tastier. If you use butter, cut it into tiny pieces or soften it. You can substitute 15g butter for one tablespoon of oil. Do not add hot butter. Margarine can also be used. Be mindful to keep the fat from coming into contact with the yeast.

9

INDEX

3

Using Breadmixes: A wide variety of breadmixes is available from major supermarkets. These include breadmixes to bake white, wholemeal and even multigrain bread.

i

1 2 3 4

4

For best results, always refer to the manufacturer’s instructions on the packaging. If you require further information, we recommend you contact the manufacturer directly. Place ingredients in the bread pan in the exact order listed on the selected Breadmix packaging. Insert the bread pan into the bread maker. Select the appropriate program as specified in the Breadmix instructions on the packaging. Adjust the size of the loaf and the crust colour if required.

t colour if required.

Hints & Tips: • Before you begin, ensure you have all the necessary ingredients on hand. • Always measure and weigh all the ingredients accurately. • Where possible, use fresh ingredients. • Always use liquid and dry ingredients that are at room temperature (approximately 20-25°C). • Use bread flour, as this will result in a bigger loaf that will contain more gluten. • If you are using active dry yeast (available in small pellets), mix it with water before inserting it in the bread pan. • If you are using fresh yeast, be sure to crumble it before adding it to the bread pan. • Use the spoon and the measuring cup to measure your ingredients. • Do not use metal utensils to remove the kneading blade from the bread pan as this can damage the pan. • Wipe any spills on the element before operating the Tefal Homebread. This will prevent smoke from appearing during the baking process. • If you choose not to use the “Keep warm” function, wait 5 to 10 Min before you unmould the loaf. • If you want to decorate your loaf, place ingredients on the dough at the end of the last kneading cycle (1h45 before the program ends). • Do not immerse your Tefal Homebread in water. • A good dough is the one that, once formed, is supple, elastic and which doesn’t stick to the bread pan.

10

1 WHITE BREADS

Basic White Bread .................................................................. p 14 French Bread ............................................................................ p 15 Super Fast Bread .................................................................... p 16 2 SPECIALITY BREADS

Farmhouse Bread .................................................................... p 18 Wholemeal Bread .................................................................. p 19 Peasant Bread .......................................................................... p 20 High Fibre Bread...................................................................... p 21 Multigrain Bread .................................................................... p 22 Gluten Free Bread .................................................................. p 23 3 SWEET BREADS

Raisin Bread .............................................................................. p 26 Milk Loaf .................................................................................... p 27 Brioche ........................................................................................ p 28 Yoghurt Bread .......................................................................... p 29 Raisin & Almond Brioche .................................................... p 30 4 DOUGHS

Pizza Dough .............................................................................. p 32 Ciabatta Dough ...................................................................... p 33 Foccacia Dough ...................................................................... p 34 Fresh Pasta ................................................................................ p 35 5 JAMS & COMPOTES

Orange Marmalade................................................................ p 37 Strawberry, Peach, or Apricot Jam .................................. p 37 Apple/Rhubarb Compote .................................................... p 37

11

WHITE BREADS

1 Tefal Homebread Procedure: All recipes use local ingredients and Australian Standard Metric measuring tools (cup, spoons and scales) for accuracy. This section includes a variety of your favourite recipes. For best results, please follow the procedure below. In the case of a specific procedure, please refer to the one provided in the recipe :

1 Plug in the breadmaker. 2 Add the ingredients in the bread pan in the exact order listed in each recipe. 3 Select the program provided in the recipe. 4 Adjust the weight of the bread and the crust colour. 5 Press the Start/Stop button to start the program. 7 When the program ends, turn off the machine, remove the bread pan. Unmould the loaf and cool it on a rack. 8 Now, you can enjoy your fresh loaf!

12

13

BREADS WHITE

BREADS WHITE

Basic White Bread PROGRAM PROGRAM 41

French Bread 4 PROGRAM 2

INGREDIENTS

750 g

1 kg

INGREDIENTS

750 g

1 kg

Sunflower oil

1 tbsp

1.5 tbsp

Water

270 ml

360 ml

Water

250 ml

300 ml

Salt

1.5 tsp

2 tsp

Salt

1 tsp

1.5 tsp

White flour

460 g

620 g

Sugar

3 tsp

1 tbsp

Yeast

1.5 tsp

2 tsp

Milk powder

1 tbsp

2 tbsp

White flour

455 g

550 g

Yeast

1 tsp

1.5 tsp

Place the ingredients inside the bread pan in the following order:

1 Water 2 Sunflower oil 3 Salt 4 Sugar

Place the ingredients inside the bread pan in the following order:

1 Water 2 Salt 3 White flour 4 Yeast

5 Milk powder 6 White flour 7 Yeast

14

15

2

SPECIALITY BREADS

BREADS WHITE

Super Fast Bread 4 PROGRAM 5 INGREDIENTS

750 g

1 kg

Sunflower oil

1 tbsp

1.5 tbsp

Water

270 ml

300 ml

Salt

1 tsp

1.5 tsp

Sugar

1 tbsp

1 tbsp

Milk powder

1 tbsp

2 tbsp

White flour

430 g

570 g

Yeast

3 tsp

3.5 tsp

Place the ingredients inside the bread pan in the following order:

1 Water 2 Sunflower oil 3 Salt 4 Sugar 5 Milk powder 6 White flour 7 Yeast

16

17

BREADS

4 PROGRAM 2

SPECIALITY

BREADS SPECIALITY

Farmhouse Bread

Wholemeal Bread PROGRAM 4 3 INGREDIENTS

750 g

1 kg

360 ml

Sunflower oil

2 tsp

1 tbsp

1.5 tsp

2 tsp

Water

270 ml

360 ml

White flour

370 g

500 g

Salt

1.5 tsp

2 tsp

Rye flour

90 g

120 g

Sugar

2 tsp

1 tbsp

Yeast

1.5 tsp

2 tsp

White flour

225 g

300 g

Wholemeal flour

225 g

300 g

Yeast

1 tsp

1.5 tsp

INGREDIENTS

750 g

1 kg

Water

270 ml

Salt

Place the ingredients inside the bread pan in the following order:

1 Water 2 Salt 3 White flour 4 Rye flour 5 Yeast

Place the ingredients inside the bread pan in the following order:

1 Water 2 Sunflower oil 3 Salt 4 Sugar 5 White flour 6 Wholemeal flour 7 Yeast

18

19

BREADS

Peasant Bread

BREADS

SPECIALITY

PROGRAM 4 3

SPECIALITY

High Fibre Bread 4 PROGRAM 2 INGREDIENTS

750 g

1 kg

1 tbsp

Sunflower oil

350 ml

460 ml

270 ml

360 ml

Water

1/2 tbsp

1 tbsp

Salt

1.5 tsp

2 tsp

Salt

1 tsp

1.5 tsp

Sugar

2 tsp

1 tbsp

Milk powder

1 tbsp

1.5 tsp

White flour

230 g

300 g

White flour

400 g

530 g

Rye flour

110 g

150 g

Fine bran

80 g

100 g

Wholemeal flour

110 g

150 g

Yeast

1 tsp

1.5 tsp

Yeast

1 tsp

1.5 tsp

INGREDIENTS

750 g

1 kg

Sunflower oil

2 tsp

Water

Place the ingredients inside the bread pan in the following order:

1 Water 2 Sunflower oil 3 Salt 4 Sugar 5 White flour 6 Rye flour 7 Wholemeal flour

Place the ingredients inside the bread pan in the following order:

1 Water 2 Sunflower oil 3 Salt 4 Milk powder 5 White flour 6 Fine bran 7 Yeast

8 Yeast

20

21

BREADS

PROGRAM 2 4 INGREDIENTS

750 g

1 kg

Water

300 ml

405 ml

Canola oil

2 tbsp

2.5 tbsp

Honey

1 tbsp

1.5 tbsp

Salt

1.5 tsp

2 tsp

Wholemeal flour

240 g

330 g

White flour

200 g

240 g

Rye flour

40 g

60 g

Yeast

1 tsp

1.5 tsp

Linseed meal

50 g

75 g

Sunflower seeds

20 g

25 g

Poppy seeds

10 g

15 g

Place the ingredients inside the bread pan in the following order:

1 Water

6 White flour

2 Canola oil

7 Rye flour

3 Honey

8 Linseed meal

4 Salt

9 Yeast

5 Wholemeal flour

22

SPECIALITY

BREADS SPECIALITY

Multigrain Bread

Gluten Free Bread Your Tefal Homebread will enable you to make delicious gluten free bread in a few easy steps. The following recipe does not include ingredients that contain gluten and is thus recommended for people with specific food allergies or intolerances. Please note that the method used to bake gluten free bread is different to the traditional baking methods. For best results we recommend you follow the below instructions: • Use gluten free ingredients as specified in the recipe. • Ensure the ingredients you use such as the flour, the yeast and the vinegar are gluten free. • Only use active dry yeast to make this recipe. • Xanthan Gum is a fine creamy white powder, and acts as a substitute for gluten. It gives structure to the bread and enables the dough to rise. • If you suffer from lactose intolerance, substitute the milk powder with a soy milk powder or coconut milk powder. Bear in mind that this will result in a heavier loaf. • The Delayed Start Function cannot be used with this recipe. • If you require further information on gluten free ingredients and their availability, please contact the Coeliac Society in your state.

10 Sunflower and poppy seeds

23

INGREDIENTS

1 kg

Water

450 ml

Oil

3 tbsp

Eggs

3 (60 g)

Vinegar

1 tsp

White rice flour

405 g

Brown rice flour

180 g

Xantham or guar gum

1 tbsp

Sugar

3 tbsp

Salt

1.5 tsp

Milk powder

2 tbsp

Yeast

2 tsp

PROGRAM PROGRAM 41

3

SWEET BREADS

Brown & White Rice Bread

SPECIALITY

BREADS

Gluten Free Bread

Procedure:

1 Combine all liquid ingredients in a bowl (do not mix the ingredients with an electric mixer as this will aerate the mixture).

2 In a separate bowl, mix all the dry ingredients . 3 Mix all the liquid & dry ingredients to create a soft dough*. 4 Include any extra ingredients at this time. 5 Using a spatula, spoon the dough in the bread pan, pressing down on the mixture with the spatula to prevent any air bubbles from appearing.

6 Insert the bread pan in the machine and select Program 1. * The dough must be soft. If the dough is too stiff, add an extra 1-2 teaspoon of water. If the dough is too moist, add an extra 1-2 tablespoon of rice flour.

24

25

BREADS SWEET

BREADS SWEET

Raisin Bread PROGRAM 4

Milk Loaf PROGRAM PROGRAM 41

INGREDIENTS

750 g

1 kg

INGREDIENTS

750 g

1 kg

Milk

2.5 tbsp

3 tbsp

Softened butter

50 g

60 g

Eggs

3

5

Salt

1.5 tsp

2 tsp

Softened butter

160 g

210 g

Sugar

2 tbsp

2.5 tbsp

Salt

1.5 tsp

2 tsp

Milk

260 ml

310 ml

Sugar

3 tbsp

4 tbsp

White flour

400 g

470 g

White flour

390 g

530 g

Yeast

1 tsp

1.5 tsp

Yeast

1 tsp

1.5 tsp

Raisin

100 g

120 g

Place the ingredients inside the bread pan in the following order:

Place the ingredients inside the bread pan in the following order:

1 Milk

4 Sugar

1 Milk

4 White flour

2 White flour

5 Eggs

2 Salt

5 Yeast

3 Yeast

6 Salt

3 Sugar

5 min into the program add the softened butter to the dough.

5 min into the program add the softened butter to the dough.

When you hear the beep alert add the raisins.

26

27

BREADS SWEET

BREADS SWEET

Brioche PROGRAM 4

Yoghurt Bread 4 PROGRAM 8

INGREDIENTS

750 g

1 kg

INGREDIENTS

1 kg

Eggs

2

3

Water

200 ml

Butter

150 g

175 g

Plain yoghurt

1 (125 g)

Milk

60 ml

70 ml

Salt

2 tsp

Salt

1 tsp

1.5 tsp

Sugar

1 tbsp

Sugar

3 tbsp

4 tbsp

White flour

480 g

White flour

360 g

440 g

Rye flour

70 g

Yeast

2 tsp

2.5 tsp

Yeast

2.5 tsp

Place the ingredients inside the bread pan in the following order:

Place the ingredients inside the bread pan in the following order:

1 Milk

4 Sugar

1 Water

2 Eggs

5 White flour

2 Plain yoghurt

3 Salt

6 Yeast

3 Salt

5 min into the program add the softened butter to the dough.

4 Sugar 5 White flour 6 Rye flour 7 Yeast

28

29

4

DOUGHS

BREADS SWEET

Raisin & Almond Brioche PROGRAM 4 INGREDIENTS

750 g

1 kg

Eggs

2

3

Softened butter

140 g

160 g

Milk

80 ml

100 ml

Salt

1/ 2 tsp

1 tsp

Sugar

4 tbsp

5 tbsp

White flour

350 g

420 g

Yeast

2 tsp

2.5 tsp

Raisin

100 g

150 g

Place the ingredients inside the bread pan in the following order:

1 Milk

4 Sugar

2 Eggs

5 White flour

3 Salt

6 Yeast

When the beep alert sounds add the raisins evenly. Place almonds on the top of the dough at the end of the last kneading cycle (1h45 before the program ends). When the program ends turn off the machine, remove the bread pan and unmould the brioche.

30

31

DOUGHS

DOUGHS

Pizza Dough PROGRAM 4 6

PROGRAM 4 6

INGREDIENTS

750 g

1 kg

INGREDIENTS

1 kg

Olive oil

1 tbsp

1.5 tbsp

Water

450 ml

Water

240 ml

320 ml

Olive oil

5 tbsp

Salt

1.5 tsp

2 tsp

Salt

2 tsp

White flour

480 g

640 g

White flour

760 g

Yeast

1 tsp

1.5 tsp

Yeast

2.5 tsp

Place the ingredients inside the bread pan in the following order:

Place the ingredients inside the bread pan in the following order:

1 Water

4 White flour

1 Water

4 White flour

2 Olive oil

5 Yeast

2 Olive oil

5 Yeast

3 Salt At the end of the program, remove the dough and create your pizza. Handshaping:

1 Roll dough on a lightly floured surface into a 25 cm round for a thick based pizza or into 2 x 20 cm rounds for thinner based pizza.

2 Place onto a lightly greased baking tray. Spread or sprinkle pizza with selected pizza toppings.

3 Bake in a preheated oven (200°C) for 12-15min or until base is cooked.

32

Ciabatta Dough

3 Salt Handshaping:

1 Press the dough on a lightly floured surface and divide your dough into 8 parts.

2 Put a cloth on the dough and stand in a warm area for one hour. 3 Baste the 8 parts with olive oil and a cooking brush. 4 Bake in a preheated oven at 240°C for 25 minutes. 5 Leave the Ciabatta on a rack to cool down.

33

DOUGHS

DOUGHS

Foccacia Dough PROGRAM 4 6

PROGRAM 4 7

INGREDIENTS

1 kg

INGREDIENTS

1 kg

Water

430 ml

Eggs

5

Olive oil

5.5 tbsp

Water

60 ml

Salt

2.5 tsp

White flour

600 g

White flour

720 g

Salt

1 tsp

Yeast

2.5 tsp

Place the ingredients inside the bread pan in the following order:

1 Water

4 White flour

2 Olive oil

5 Yeast

3 Salt Handshaping:

1 Press the dough on a lightly floured surface with a pastry roll. Add any additional ingredient to the dough at this time.

2 Make an incision on the top of the dough. 3 Stand in a warm area during 20 minutes. 4 Baste the dough with water and a cooking brush. 5 Bake in a preheated oven at 220°C for 25 minutes. 6 Leave the Foccacia on a rack to cool down.

34

Fresh Pasta

Place the ingredients inside the bread pan in the following order:

1 Water

3 Salt

2 Eggs

4 White flour

At the end of the program, remove the dough from the bread pan. The dough is now ready for handshaping or placing through a pasta extruder. Handshaping: Fettuccine

Spaghetti

1 Roll out the pasta dough into the pasta extruder forming three 10cm x 40cm rectangular pieces. Once this is done, roll the pasta through the fettuccini guide to cut it into long strips.

1

Roll out the pasta dough into the pasta extruder forming three 10cm x 40cm rectangular pieces. Once this is done, roll the pasta through the spaghetti guide to cut it into long strips.

2 Bring water to the boil in a large saucepan or pasta pot. Add 1 tablespoon of oil and cook the pasta until they are al dente (5-8 minutes). Serve with your favourite sauce.

2 Bring water to the boil in a large saucepan or pasta pot. Add 1 tablespoon of oil and cook the pasta until they are al dente (5-8 minutes) Serve with your favourite sauce.

35

COMPOTES JAMS

&

JAMS & COMPOTES

5

Jams & Compotes PROGRAM 4 6 Cut or chop up the fruit of your choice Place them in the breadmaker Select the program Press the START/STOP button

• Orange Marmalade 500g fruit, 400g sugar.

• Strawberry, Peach, or Apricot Jam 580g fruit, 360g sugar, juice of 1 lemon.

• Apple/Rhubarb Compote 750 g fruit, 4.5 tbsp sugar

36

37

notes

38

http://www.tefal.com.au

REF 3315309

For further information, please call our customer service team on : Australia : (02) 9748 7944 New Zealand : 0800 700 711