ECG Bread Maker Recipes Instruction Manual

Table of Contents

Instruction Manual

ECG Bread Maker Recipes

Always read the safety&use instructions carefully before using your appliance for the first time. The user´s manual must be always included.

USEFUL INFORMATION ABOUT INGREDIENTS

FlourMost commercially available types of flour, such as wheat or rye flour, are suitable for baking. However, the designation of the type of flour may vary from one country to another. The „Gluten-Free Bread” baking program allows the use of gluten-free flour such as corn, buckwheat or potato flour. You can also use ready baking mixtures.

Programs 1 and 2 are ideal for adding small (10-20%) seeds or cream of wheat.If you are using a larger proportion of whole grains (70-95%), use program 3.The following types of flour appear in recipes:

YeastThe yeast contained in the yeast breaks down the sugar and other carbohydrates contained in the body andconverts it into carbon dioxide, causing the dough to rise. Yeast is available in various forms – such as dried yeast, fresh yeast or leaven yeast.

We recommend using a dried yeast for best results.If you use fresh yeast instead of dry yeast, follow the instructions on the package. Generally, 1 package of dry yeast contains about 21 g of fresh yeast and is suitable for about 500 g of flour. Always store the yeast in the refrigerator, since warmth spoils it. Check the expiration date before use. After opening the package, unused yeast should be carefully packed and stored in the refrigerator.

Note: We recommend using dry yeast for all the recipes in this book.

SugarSugar has a decisive influence on the degree of bake and taste of bread. The fermentating process is initiated by sugar and the dough will gradually rise. The recipes in this book assume the use of crystal sugar. Do not use icing sugar unless specifically stated. Artificial sweeteners are not suitable for any of these recipes.

SaltSalt is important for the taste and baking degree of the bread. Salt also helps to slow the rising of the dough. Therefore, do not exceed the amount of salt specified in the recipe. Salt may be omitted due to dietary restrictions. In this case, however, be aware that the dough may rise more quickly.

LiquidsLiquids such as water, milk or milk powder can be used to make bread. Milk enriches the taste of the bread andsoftens its crust, while the use of clean water ensures a crisper crust. Some recipes include the use of fruit juiceor other juice instead of water to give the bread some flavor.

EggsEggs enrich the dough and give the bread a softer texture. When baking bread according to the recipes in this book, use eggs as large as possible.

Baking fats, butter or oilBaking fats, butter or oil give the yeast bread the necessary suppleness. The unique crust and texture of French breads is due to the fact that no oil is used for baking it. However, the fat-containing bread will remain fresh for longer. If you take out the butter directly from the refrigerator, cut it into smaller pieces to mix it better into the dough when kneading.

Gluten free breadCeliac disease, or gluten intolerance, is a chronic, autoimmune disease whose triggers include glutencontaining foods. Gluten is a protein contained in wheat, barley, rye and most other cereals. In celiac patients, this protein causes irritation of the mucosa of the small intestine. People suffering from this disease can only eat special bread prepared from gluten-free flour.

However, baking bread, pastries and desserts from gluten-free flour requires some training. Gluten-free flour rises longer, absorbs fluids less and sticks less. Gluten-free flour should also be thickened for baking using special, gluten-free thickening agents. These include cream of tartar, maize or rice flour, maize-based baking powders, guar flour, pectin, kudzu root and others. Unfortunately, the gluten-free bread does not allow for the typical taste of fresh bread. The consistency of gluten-free flour bread will also be different from that of traditional wheat flour bread.

Measuring ingredientsIncluded in the packaging of your new home bakery are the following measuring scoops, which make it much easier to measure and prepare the ingredients needed to make bread.

1 measuring cup with volume marking
1 scoop corresponding to a tablespoon
1 scoop corresponding to a teaspoon

Place the measuring scoop on an even surface. Make sure to align the ingredient with the line on the measuring cup. Make sure that the measuring scoop is dry before measuring the dry ingredients.

BAKING TIPS

Baking in different climatic conditionsIf you are at higher altitudes, keep in mind that lower atmospheric pressure can result in faster fermentation of the yeast and thus faster rising of the dough. You can therefore use less yeast.In drier areas, the dough will tend to dry more and will require more liquid. Conversely, in humid areas, the flour will be wetter and will therefore absorb less fluid. Use more flour in these areas.

Ready baking mixturesIn this bakery you can also bake bread from a ready baking mixture. Follow the manufacturer’s instructions on the package. The table below provides an overview for measurements of some baking mixtures.

Slicing and storing breadFor best results, allow freshly baked bread to cool on the rack in the oven for 15 to 30 minutes. Use a special bread slicer or serrated knife for slicing. The bread can be stored at room temperature for up to 3 days in a suitable plastic bag or bread box. If you want to store the bread longer (up to 1 month), you must freeze it. Because home-made bread does not contain preservatives, it tends to spoil faster than bread purchased from a store.

Note: For use with this home bakery, we recommend especially ready-to-use baking mixtures that can be purchased at Lidl stores. Follow the instructions on the packaging.

RECIPES FOR BREAD WEIGHING ABOUT 1000 GRAMS

For best results, use a blender to knead the dough. Then put the finished dough in the baking pan. Use the button BREAD WEIGHT to enter 1000 g weight. Set the desired baking degree for crust. Please note that the stated ratio of ingredients and quantity is only approximate. Actual baking results may vary slightly.

Program 1: Regular bread

Sunflower bread

300 ml lukewarm milk
1 spoons of butter
540 g flour type 550
5 tablespoons of sunflower seeds
1 spoon of salt
1/2 teaspoon of sugar
1 dry yeast package

Yeast bread

50 g yeast
350 ml water
1.5 spoons of butter
1.5 teaspoon salt
1 teaspoon sugar
180 g rye bread type 997
360 g rye bread type 1050
1 dry yeast package

Farmer’s bread

300 ml milk
1.5 teaspoon salt
2 eggs
1.5 tablespoon butter/margarine
540 g rye bread type 1050
1 tablespoon sugar
1 dry yeast package

Potato bread

300 ml water or milk
2 spoons of butter
1 eggs
90 g cooked, mashed potatoes
1 spoon of salt
2 tablespoon sugar
540 g flour type 550
1 dry yeast package

Herb bread

350 ml buttermilk
1 spoon of salt
1.5 spoons of butter
1 tablespoon sugar
540 g flour type 550
4 tablespoons finely chopped parsley
3/4 dry yeast package

Pizza bread

300 ml water
1 tablespoon oil
1 spoon of salt
1 teaspoon sugar
1 teaspoon oregano
2 teaspoons grated parmesan cheese
50 g finely sliced Italian salami
540 g flour type 550
3/4 dry yeast package

Beer bread

150 ml water
150 ml lager
540 g flour type 550
3 tablespoons buckwheat flour
1.5 tablespoon bran
1 spoon of salt
3 tablespoons sesame seeds
1.5 tablespoons malt extract (syrup)
1/2 dry yeast package
150 ml yeast starter

Corn bread

350 ml water
1 spoons of butter
540 g flour type 550
3 tablespoons corn semolina flour
1/2 sliced apples with peel
3/4 dry yeast package

Program 2: French bread

“Classical” white bread

320 ml water or milk
2 spoons of butter
1.5 teaspoon salt
2 tablespoon sugar
600 g flour type 550
1 dry yeast package

Light white bread

320 ml water
20 g butter
1.5 teaspoon salt
1.5 teaspoon sugar
600 g flour type 405
1 dry yeast package
1 eggs

Honey bread

320 ml water
1.5 teaspoon salt
2.5 teaspoon olive oil
1.5 tablespoon honey
600 g flour type 550
1 dry yeast package

Poppy seed bread

300 ml water
540 g flour type 550
1 teaspoon sugar
1 spoon of salt
75 g ground poppy seed
1 spoons of butter
1 pinch of nutmeg
3/4 dry yeast package
1 tablespoon grated parmesan cheese

Paprika bread

310 ml water
1.5 teaspoon salt
1.5 teaspoon oil
1.5 teaspoon of paprika
530 g flour type 812
1 dry yeast package
130 g finely sliced red peppers

Program 3: Whole grain bread

Whole grain rye bread

75 g yeast
325 ml warm water
2 tablespoons honeydew
350 g whole grain rye flour
150 g whole wheat flour
1 tablespoon carob flour
1/2 tablespoon salt
1 dry yeast package

Spelt bread

350 ml buttermilk
360 g whole grain spelt flour
90 g whole grain rye flour
90 g spelt semolina
50 g sunflower seeds
1 spoon of salt
1/2 teaspoon of sugar
75 ml yeast starter
3/4 dry yeast package

Village bread with semolina

350 ml water
1 spoon of salt
2 spoons of butter
1.5 tablespoon honey
360 g bread flour type 1050
180 g whole wheat flour
50 g wheat semolina
3/4 dry yeast package

Whole grain bread

350 ml water
25 g butter
1 spoon of salt
1 teaspoon sugar
270 g bread flour type 1050
270 g whole wheat flour
3/4 dry yeast package

Rye bread

300 ml water
1.5 spoons of butter
1.5 tablespoon of wine vinegar
1 spoon of salt
1.5 tablespoon sugar
180 g rye bread type 1150
360 g bread flour type 1050
1 dry yeast package

Seven grain bread

300 ml water
1.5 spoons of butter
1 teaspoon salt
2.5 tablespoon sugar
240 g bread flour type 1050
240 g whole wheat flour
60 g seed mixture
3/4 dry yeast package

Brown bread

400 ml warm water
160 g flour type 550
200 g coarsely ground rye groats
180 g finely ground rye groats
1 spoon of salt
100 g sunflower seeds
100 ml molasses
1 dry yeast package
1 package yeast starter

Program 4: Sweet bread

Raisin bread

300 ml water
2.5 spoons of butter
1.5 tablespoon honey
1 spoon of salt
540 g flour type 405
100 g raisins
3/4 dry yeast package

Raisin-nut bread

300 ml water
1.5 spoons of butter
1 spoon of salt
1 tablespoon sugar
540 g bread flour type 405
100 g raisins
3 tablespoons chopped nuts
3/4 dry yeast package

Chocolate bread

400 ml milk
100 g low-fat cottage cheese
1.5 spoon of salt
1.5 teaspoon sugar
600 g whole wheat flour
10 tablespoons cocoa
100 g milk chocolate small pieces
1 dry yeast package

You can use milk chocolate or cooking chocolate. If you wash the dough after kneading with little milk, the crust becomes darker.

Sweet bread

300 ml water or milk
2 spoons of butter
2 eggs
1.5 teaspoon salt
1.5 tablespoon honey
600 g bread flour type 550
1 dry yeast package

Program 5: Quick bake

Quick white bread

360 ml water
5 tablespoon oil
4 teaspoon sugar
4 teaspoon salt
630 g flour type 405
1 dry yeast package

Pepper bread with almonds

300 ml water
540 g bread flour type 550
1 spoon of salt
1 teaspoon sugar
2 spoons of butter
100 g roasted almonds (slices)
1 tablespoon of green pepper in brine
3/4 dry yeast package

Carrot bread

330 ml water
1.5 spoons of butter
600 g bread flour type 550
90 g finely sliced carrots
2 teaspoon salt
1.5 teaspoon sugar
1 dry yeast package

Program 6: Kneading dough

Dough for pizza (for 2 pizzas)

300 ml water
1 spoons of olive oil
3/4 teaspoon salt
2 teaspoon sugar
450 g flour type 405
1 dry yeast package

Whole wheat pizza dough

300 ml water
1 spoons of olive oil
3/4 teaspoon salt
1 tablespoon honey
450 g whole wheat flour
50 g wheat germ
1 dry yeast package
Roll out the dough and let it rise for about 10 minutes.
Place the desired ingredients on the dough and bake the pizza for about 20 minutes at 180 ° C.

Kornspitz

200 ml water
50 g butter
3/4 teaspoon salt
1 eggs
3 tablespoon sugar
500 g flour type 1050
50 g wheat bran
1 dry yeast package

Pretzels

200 ml water
1/4 teaspoon salt
360 g bread flour type 405
1/2 teaspoon of sugar
1/2 dry yeast package

Shape the dough into pretzels. Wash the pretzels with a beaten egg and sprinkle with salt (approx. 1-2 tablespoons of coarse-grained salt for a total of 12 pretzels). Bake the pretzels at 230 ° C for about 15-20 minutes.

French baguettes

300 ml water
1 tablespoon honey
1 spoon of salt
1 teaspoon sugar
540 g flour type 550
1 dry yeast package

Shape the baguettes from the dough and cut the typical shape on the top of each. Allow the dough rest for about 30–40 minutes. Bake at 175 ° C for about 25 minutes.

Program 7: Pasta

5 eggs (at room temperature) or 300 ml of water
250 g plain wheat flour type 405
250 g coarse flour type 1050

Program 8 Buttermilk bread

Buttermilk bread (variant 1)

350 ml buttermilk
2 spoons of butter
2 teaspoon salt
3 tablespoon sugar
600 g flour type 1050
1 dry yeast package

Buttermilk bread (variant 2)

250 ml buttermilk
130 ml water
600 g flour type 1050
60 g rye bread type 997
1.5 teaspoon salt
1 dry yeast package

Yogurt bread

250 ml water or milk
150 g yogurt
1 spoon of salt
1 teaspoon sugar
500 g flour type 550
3/4 dry yeast package

Cottage cheese bread

200 ml water or milk
3 tablespoon oil
260 g cottage cheese (with 40% fat content)
600 g wheat flour
1.5 teaspoon salt
1.5 teaspoon sugar
1 dry yeast package

Program 9: Gluten free bread

Warning: Prior to baking gluten-free dough, be sure to thoroughly clean all internal parts of the appliance, especially the kneading hooks. Even a trace amount of wheat flour can cause an allergic reaction in celiacs.

Gluten-free potato bread

440 ml water
1.5 tablespoon oil
400 g gluten-free bread mix (eg “Mix B” from Schär)
1.5 teaspoon salt
1.5 teaspoon sugar
1.5 dry yeast package
230 g cooked potatoes, peeled and mashed

Gluten-free yogurt bread

350 ml water
150 g white yogurt
1.5 tablespoon oil
1.5 tablespoon of wine vinegar
100 g gluten-free flour(e.g. millet, rice or buckwheat flour)
400 g gluten-free bread mix (e.g.” Mix B” from Schär)
1.5 teaspoon salt
1.5 teaspoon sugar
1.5 dry yeast package
1 teaspoon guar or carob flour

Gluten-free seed bread

250 ml water
200 ml milk
1.5 tablespoon oil
500 g gluten-free bread mix
1.5 teaspoon salt
1.5 teaspoon sugar
1.5 dry yeast package
100 g seeds (e.g. sunflower)

Program 10: Cake mix

This program is used to process cake mixes.Follow the instructions on the package of the specific mixture.

Program 11: Marmalade

You can use your home bakery to make jams and marmalades. Even if you’ve never done this before, you should try it. You will get a particularly delicious, fresh fruit jam.

Proceed as follows:

Wash fresh ripe fruit. It’s better to peel fruit such as apples, peaches, pears, etc. That have a hard peel.
Always use the indicated amount as it is precisely fitted to the JAM program. Otherwise, the mixture will boil too soon and start spilling over.
Weigh the fruit, cut it into small pieces (max. 1 cm) or mash it and place in a container.
Add the gelling sugar in the required amount. Use only this type not the regular sugar.
Mix the fruit with the sugar and start the program. It will run automatically from that moment.
Rinse the prepared jam jars with hot water shortly before the program ends.
Then fill the jars with jam and seal them well.
Place closed jars upside down for about 5-10 minutes. This creates a vacuum in the jars and the jam stays fresh for longer.

Orange jam

350 g oranges
150 g lemons
500 gelling sugar

Strawberry jam

500 g of strawberries
500 gelling sugar
2–3 tablespoons lemon juice

Wild berries jam

500 g defrosted wild berries
500 gelling sugar
1 tablespoon lemon juice

Always mix all ingredients at once into a baking pan.

Enjoy your coffee!

The recipes in this book are provided without a guarantee. All ingredients and procedures are only a guide. Expand and customize these recipes based on your personal experience. We hope you enjoy the recipes and wish you a good appetite.