bread maker recipe book

Recip

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ook

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Congratulations !

Baking a fresh homemade loaf has never been easier

with your Tefal Homebread. All you need to do is

follow three simple steps:

Measure and weigh all ingredients accurately,

Add the ingredients in the bread pan in thecorrect order,

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 yourTefal Homebread!

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54

1 Getting to Know yourTefal Homebread

3 Using Breadmixes

2 The Vital Ingredients

4 Hints & Tips

5 Recipes

TA

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Introduction

Bread 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.

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.

To help you use your Tefal Homebread, read all the

following instructions that give you advice on how

to follow the recipes.

76

Getting to know yourTefal Homebread

ACCESSORIES: Your Tefal Homebread includes:

• a rectangular bread pan with a removable kneading blade,

• a measuring cup to measure all liquids accurately,

• a teaspoon/tablespoon measuring spoon.

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.

YOUR TEFAL HOMEBREADFEATURES 10 COOKINGPROGRAMS:

Basic White Bread

French Bread

Wholemeal Bread

Sweet Bread

Super Fast Bread

Leavened Dough (e.g Pizza)

Fresh Pasta

Yoghurt Bread

Jams and Compotes

Cooking onlyPROGRAMPROGRAM 10

PROGRAMPROGRAM 9

PROGRAMPROGRAM 8

PROGRAMPROGRAM 7

PROGRAMPROGRAM 6

PROGRAMPROGRAM 5

PROGRAMPROGRAM 4

PROGRAMPROGRAM 3

PROGRAMPROGRAM 2

PROGRAMPROGRAM 1

DELAYED START FUNCTION:Imagine waking up every morning to the smell of freshlybaked bread?All you need to do is preset your Breadmaker to start in the

morning thanks to the 15 hour preset timer.

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

Do not use the “Delayed Start” function for recipes that

contain perishable ingredients such as eggs, milk, cream, etc.

Put all the ingredients inside the bread pan (ensure the

yeast does not come into contact with any liquids).

Select the program, the weight of the bread, and the crust

colour.

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).

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.

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*.

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*Refer to the table included in the instruction manual for further

information.

98

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.

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.

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Basic White Bread .................................................................. p 14

French Bread ............................................................................ p 15

Super Fast Bread .................................................................... p 16

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

Raisin Bread .............................................................................. p 26

Milk Loaf .................................................................................... p 27

Brioche ........................................................................................ p 28

Yoghurt Bread .......................................................................... p 29

Raisin & Almond Brioche .................................................... p 30

Pizza Dough .............................................................................. p 32

Ciabatta Dough ...................................................................... p 33

Foccacia Dough ...................................................................... p 34

Fresh Pasta ................................................................................ p 35

Orange Marmalade................................................................ p 37

Strawberry, Peach, or Apricot Jam .................................. p 37

Apple/Rhubarb Compote .................................................... p 37

IND

EX

5 JAMS & COMPOTES

3 SWEET BREADS

2 SPECIALITY BREADS

1 WHITE BREADS

4 DOUGHS

11

Using Breadmixes:A wide variety of breadmixes is available from major supermarkets.

These include breadmixes to bake white, wholemeal and even

multigrain bread.

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.

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Tefal HomebreadProcedure:All recipes use local ingredients and Australian Standard Metricmeasuring tools (cup, spoons and scales) for accuracy.

This section includes a variety of your favourite recipes. For bestresults, please follow the procedure below.

In the case of a specific procedure, please refer to the oneprovided in the recipe :

Plug in the breadmaker.

Add the ingredients in the bread pan in the exactorder listed in each recipe.

Select the program provided in the recipe.

Adjust the weight of the bread and the crust colour.

Press the Start/Stop button to start the program.

When the program ends, turn off the machine,remove the bread pan.Unmould the loaf and cool it on a rack.

Now, you can enjoy your fresh loaf!8

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Place the ingredients inside the bread panin the following order:

Water

Salt

White flour

Yeast 4

3

2

1

WH

IT

E B

RE

AD

S FrenchBread

PROGRAM 4PROGRAM 2

INGREDIENTS 750 g 1 kg

Water

Salt

White flour

Yeast

270 ml

1.5 tsp

460 g

1.5 tsp

360 ml

2 tsp

620 g

2 tsp

WH

IT

E B

RE

AD

S BasicWhite Bread


Water

Sunflower oil

Salt

Sugar

Milk powder

White flour

Yeast 7

6

5

4

3

2

1


Sunflower oil

Water

Salt

Sugar

Milk powder

White flour

Yeast

1 tbsp

250 ml

1 tsp

3 tsp

1 tbsp

455 g

1 tsp

1.5 tbsp

300 ml

1.5 tsp

1 tbsp

2 tbsp

550 g

1.5 tsp

PROGRAM 4PROGRAM 1

1716

SPEC

IALIT

YB

REA

DS


Water

Sunflower oil

Salt

Sugar

Milk powder

White flour

Yeast7

6

5

4

3

2

1


Sunflower oil

Water

Salt

Sugar

Milk powder

White flour

Yeast

1 tbsp

270 ml

1 tsp

1 tbsp

1 tbsp

430 g

3 tsp

1.5 tbsp

300 ml

1.5 tsp

1 tbsp

2 tbsp

570 g

3.5 tsp

WH

IT

E B

RE

AD

S SuperFast Bread

PROGRAM 4PROGRAM 5

2

1918


Water

Sunflower oil

Salt

Sugar

White flour

Wholemeal flour

Yeast7

6

5

4

3

2

1


Sunflower oil

Water

Salt

Sugar

White flour

2 tsp

270 ml

1.5 tsp

2 tsp

225 g

1 tbsp

360 ml

2 tsp

1 tbsp

300 g

Wholemeal flour 225 g 300 g

Yeast 1 tsp 1.5 tsp

SP

EC

IA

LIT

Y B

RE

AD

S WholemealBread

PROGRAM 4PROGRAM 3


Water

Salt

White flour

Rye flour

Yeast 5

4

3

2

1


Water

Salt

White flour

Rye flour

Yeast

270 ml

1.5 tsp

370 g

90 g

1.5 tsp

360 ml

2 tsp

500 g

120 g

2 tsp

SP

EC

IA

LIT

Y B

RE

AD

S FarmhouseBread

PROGRAM 4PROGRAM 2

2120


Water

Sunflower oil

Salt

Milk powder

White flour

Fine bran

Yeast7

6

5

4

3

2

1


Sunflower oil

Water

Salt

Milk powder

White flour

350 ml

1/2 tbsp

1 tsp

1 tbsp

400 g

460 ml

1 tbsp

1.5 tsp

1.5 tsp

530 g

Fine bran 80 g 100 g

Yeast 1 tsp 1.5 tsp

SP

EC

IA

LIT

Y B

RE

AD

S HighFibre Bread

PROGRAM 4PROGRAM 2


Water

Sunflower oil

Salt

Sugar

White flour

Rye flour

Wholemeal flour

Yeast8

7

6

5

4

3

2

1


Sunflower oil

Water

Salt

Sugar

White flour

2 tsp

270 ml

1.5 tsp

2 tsp

230 g

1 tbsp

360 ml

2 tsp

1 tbsp

300 g

Rye flour 110 g 150 g

Wholemeal flour 110 g 150 g

Yeast 1 tsp 1.5 tsp

SP

EC

IA

LIT

Y B

RE

AD

S PeasantBread

PROGRAM 4PROGRAM 3

2322


Water

Canola oil

Honey

Salt

Wholemeal flour5

4

3

2

1 White flour

Rye flour

Linseed meal

Yeast

Sunflower and poppy seeds

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8

7

6


Water

Canola oil

Honey

Salt

Wholemeal flour

300 ml

2 tbsp

1 tbsp

1.5 tsp

240 g

405 ml

2.5 tbsp

1.5 tbsp

2 tsp

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

SP

EC

IA

LIT

Y B

RE

AD

S MultigrainBread

PROGRAM 4PROGRAM 2

10

SP

EC

IA

LIT

Y B

RE

AD

S GlutenFree Bread

Your Tefal Homebread will enableyou to make delicious gluten freebread 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 belowinstructions:

• 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.

SW

EET

BR

EA

DS

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Procedure:

Combine all liquid ingredients in a bowl (do not mix the ingredients

with an electric mixer as this will aerate the mixture).

In a separate bowl, mix all the dry ingredients .

Mix all the liquid & dry ingredients to create a soft dough*.

Include any extra ingredients at this time.

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.

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.

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INGREDIENTS 1 kg

Water

Oil

Eggs

Vinegar

White rice flour

450 ml

3 tbsp

3 (60 g)

1 tsp

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

SP

EC

IA

LIT

Y B

RE

AD

S Gluten Free BreadBrown & White Rice Bread PROGRAM 4PROGRAM 1

27

PROGRAM 4

26

SW

EE

T B

RE

AD

S MilkLoaf

PROGRAM 1


Milk

Salt

Sugar3

2

1

5 min into the programadd the softened butter to the dough.


Softened butter

Salt

Sugar

Milk

White flour

Yeast

50 g

1.5 tsp

2 tbsp

260 ml

400 g

1 tsp

60 g

2 tsp

2.5 tbsp

310 ml

470 g

1.5 tsp

White flour

Yeast 5

4

PROGRAM 4SW

EE

T B

RE

AD

S RaisinBread

PROGRAM 4


Milk

White flour

Yeast 3

2

1


When you hear the beep alertadd the raisins.


Milk

Eggs

Softened butter

Salt

Sugar

White flour

Yeast

2.5 tbsp

3

160 g

1.5 tsp

3 tbsp

390 g

1 tsp

3 tbsp

5

210 g

2 tsp

4 tbsp

530 g

1.5 tsp

Raisin 100 g 120 g

Sugar

Eggs

Salt6

5

4

29

PROGRAM 4

28

SW

EE

T B

RE

AD

S YoghurtBread

PROGRAM 8


Water

Plain yoghurt

Salt

Sugar

White flour

Rye flour

Yeast7

6

5

4

3

2

1

INGREDIENTS 1 kg

Water

Plain yoghurt

Salt

Sugar

White flour

Rye flour

200 ml

1 (125 g)

2 tsp

1 tbsp

480 g

70 g

Yeast 2.5 tsp

PROGRAM 4SW

EE

T B

RE

AD

S Brioche

PROGRAM 4


Milk

Eggs

Salt3

2

1



Eggs

Butter

Milk

Salt

Sugar

White flour

Yeast

2

150 g

60 ml

1 tsp

3 tbsp

360 g

2 tsp

3

175 g

70 ml

1.5 tsp

4 tbsp

440 g

2.5 tsp

Sugar

White flour

Yeast6

5

4

DO

UG

HS

4

3130

PROGRAM 4SW

EE

T B

RE

AD

S Raisin &Almond Brioche

PROGRAM 4

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

Milk

Eggs

Salt3

2

1

When the beep alert soundsadd the raisins evenly.

Place almonds on the top of the doughat the end of the last kneading cycle (1h45 before the program ends).

When the program endsturn off the machine, remove the bread pan and unmould the brioche.


Eggs

Softened butter

Milk

Salt

Sugar

White flour

Yeast

2

140 g

80 ml

tsp

4 tbsp

350 g

2 tsp

3

160 g

100 ml

1 tsp

5 tbsp

420 g

2.5 tsp

Raisin 100 g 150 g

Sugar

White flour

Yeast6

5

4

1/2

3332

PROGRAM 4

DO

UG

HS Ciabatta

Dough

PROGRAM 6


Water

Olive oil

Salt 3

2

1

Handshaping:

Press the dough on a lightly floured surface and divide your dough

into 8 parts.

Put a cloth on the dough and stand in a warm area for one hour.

Baste the 8 parts with olive oil and a cooking brush.

Bake in a preheated oven at 240°C for 25 minutes.

Leave the Ciabatta on a rack to cool down.5

4

3

2

1

INGREDIENTS 1 kg

Water

Olive oil

Salt

White flour

Yeast

450 ml

5 tbsp

2 tsp

760 g

2.5 tsp

White flour

Yeast5

4

PROGRAM 4

DO

UG

HS Pizza

Dough

PROGRAM 6


Water

Olive oil

Salt 3

2

1

At the end of the program, remove the dough and create your pizza.

Handshaping:

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.

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

selected pizza toppings.

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

2

1


Olive oil

Water

Salt

White flour

Yeast

1 tbsp

240 ml

1.5 tsp

480 g

1 tsp

1.5 tbsp

320 ml

2 tsp

640 g

1.5 tsp

White flour

Yeast5

4

34 35

PROGRAM 4

DO

UG

HS Fresh

Pasta

PROGRAM 7


Water

Eggs2

1 Salt

White flour4

3

INGREDIENTS 1 kg

Eggs

Water

White flour

Salt

5

60 ml

600 g

1 tsp

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

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.

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.

Spaghetti

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.

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

1

2

1

PROGRAM 4

DO

UG

HS Foccacia

Dough

PROGRAM 6


Water

Olive oil

Salt 3

2

1

Handshaping:

Press the dough on a lightly floured surface with a pastry roll.

Add any additional ingredient to the dough at this time.

Make an incision on the top of the dough.

Stand in a warm area during 20 minutes.

Baste the dough with water and a cooking brush.

Bake in a preheated oven at 220°C for 25 minutes.

Leave the Foccacia on a rack to cool down.6

5

4

3

2

1

INGREDIENTS 1 kg

Water

Olive oil

Salt

White flour

Yeast

430 ml

5.5 tbsp

2.5 tsp

720 g

2.5 tsp

White flour

Yeast5

4

JA

MS

&C

OM

PO

TES

5

37

JA

MS

&

C

OM

PO

TE

S

PROGRAM 4

Jams &Compotes

PROGRAM 6

Cut or chop up the fruit of your choice

Place them in the breadmaker

Select the program

Press the START/STOP button

• Orange Marmalade500g fruit, 400g sugar.

• Strawberry, Peach, or Apricot Jam580g fruit, 360g sugar, juice of 1 lemon.

• Apple/Rhubarb Compote750 g fruit, 4.5 tbsp sugar

36

38

notes

REF

331

5309

For further information,

please call our customer service team on :

Australia : (02) 9748 7944

New Zealand : 0800 700 711

http://www.tefal.com.au

bread maker recipe book

Documents

ofyour tefal homebread

bread pan

tefal homebreadfeatures

favourite bread

rectangular bread

smell of freshlybaked

desired baking program

program cycles