Tefal Breadmaker 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:

Measure and weigh all ingredients accurately,

Add the ingredients in the bread pan in the

correct 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 your

Tefal Homebread!

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1

Getting to Know your

Tefal Homebread

3

Using Breadmixes

2

The Vital Ingredients

4

Hints & Tips

5

Recipes

T

ABLE OF

CONTENTS

Introduction

B

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.

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.

Getting to know your

Tefal 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 HOMEBREAD FEATURES 10 COOKING PROGRAMS:

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 only PROGRAM PROGRAM 10 PROGRAM PROGRAM 9 PROGRAM PROGRAM 8 PROGRAM PROGRAM 7 PROGRAM PROGRAM 6 PROGRAM PROGRAM 5 PROGRAM PROGRAM 4 PROGRAM PROGRAM 3 PROGRAM PROGRAM 2 PROGRAM PROGRAM 1

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.

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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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.

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

INDEX

5 JAMS & COMPOTES

3 SWEET BREADS

2 SPECIALITY BREADS

1 WHITE BREADS

4 DOUGHS

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 co

lour 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 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 :

Plug in the breadmaker.

Add the ingredients in the bread pan in the exact

order 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!

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WHITE

BREADS

1

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

Water Salt White flour Yeast

4

3

2

1

WHITE BREADS

French

Bread

PROGRAM 4

PROGRAM 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 WHITE BREADS

Basic

White Bread

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

Water Sunflower oil Salt Sugar Milk powder White flour Yeast

7

6

5

4

3

2

1

INGREDIENTS

750 g

1 kg

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 4

PROGRAM 1

SPECIALITY

BREADS

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

Water Sunflower oil Salt Sugar Milk powder White flour Yeast

7

6

5

4

3

2

1

INGREDIENTS

750 g

1 kg

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 WHITE BREADS

Super

Fast Bread

PROGRAM 4

PROGRAM 5

2

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

Water Sunflower oil Salt Sugar White flour Wholemeal flour Yeast

7

6

5

4

3

2

1

INGREDIENTS

750 g

1 kg

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 SPECIALITY BREADS

Wholemeal

Bread

PROGRAM 4

PROGRAM 3

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

Water Salt White flour Rye flour Yeast

5

4

3

2

1

INGREDIENTS

750 g

1 kg

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 SPECIALITY BREADS

Farmhouse

Bread

PROGRAM 4

PROGRAM 2

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

Water Sunflower oil Salt Milk powder White flour Fine bran Yeast

7

6

5

4

3

2

1

INGREDIENTS

750 g

1 kg

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 SPECIALITY BREADS

High

Fibre Bread

PROGRAM 4

PROGRAM 2

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

Water Sunflower oil Salt Sugar White flour Rye flour Wholemeal flour Yeast

8

7

6

5

4

3

2

1

INGREDIENTS

750 g

1 kg

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 SPECIALITY BREADS

Peasant

Bread

PROGRAM 4

PROGRAM 3

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

Water Canola oil Honey Salt Wholemeal flour

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4

3

2

1

_{White flour} Rye flour Linseed meal Yeast

Sunflower and poppy seeds

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8

7

6

INGREDIENTS

750 g

1 kg

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 SPECIALITY BREADS

Multigrain

Bread

PROGRAM 4

PROGRAM 2

10

SPECIALITY BREADS

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.

SWEET

BREADS

3

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

SPECIALITY BREADS

Gluten Free Bread

PROGRAM 4

SWEET BREADS

Milk

Loaf

PROGRAM 1

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

Milk Salt Sugar

3

2

1

5 min into the program

add the softened butter to the dough.

INGREDIENTS

750 g

1 kg

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 4

SWEET BREADS

Raisin

Bread

PROGRAM 4

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

Milk White flour Yeast

3

2

1

5 min into the program

add the softened butter to the dough.

When you hear the beep alert

add the raisins.

INGREDIENTS

750 g

1 kg

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 Salt

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5

4

PROGRAM 4

SWEET BREADS

Yoghurt

Bread

PROGRAM 8

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

Water Plain yoghurt Salt Sugar White flour Rye flour Yeast

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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 4

SWEET BREADS

Brioche

PROGRAM 4

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

Milk Eggs Salt

3

2

1

5 min into the program

add the softened butter to the dough.

INGREDIENTS

750 g

1 kg

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 Yeast

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5

4

DOUGHS

4

PROGRAM 4

SWEET BREADS

Raisin &

Almond Brioche

PROGRAM 4

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

Milk Eggs Salt

3

2

1

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.

INGREDIENTS

750 g

1 kg

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 Yeast

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5

4

1_/2

PROGRAM 4

DOUGHS

Ciabatta

Dough

PROGRAM 6

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

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.

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4

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INGREDIENTS

1 kg

Water Olive oil Salt White flour Yeast 450 ml 5 tbsp 2 tsp 760 g 2.5 tsp White flour Yeast

5

4

PROGRAM 4

DOUGHS

Pizza

Dough

PROGRAM 6

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

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.

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INGREDIENTS

750 g

1 kg

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 Yeast

5

4

PROGRAM 4

DOUGHS

Fresh

Pasta

PROGRAM 7

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

Water Eggs

2

1

_Salt White flour

4

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.

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1

2

1

PROGRAM 4

DOUGHS

Foccacia

Dough

PROGRAM 6

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

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.

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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 Yeast

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4

JAMS &

COMPOTES

5

JAMS & COMPOTES

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 Marmalade

500g fruit, 400g sugar.

• Strawberry, Peach, or Apricot Jam

580g fruit, 360g sugar, juice of 1 lemon.

• Apple/Rhubarb Compote

REF 3315309

For further information,

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