Recip
e b
ook
3
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!
3
2
1
54
1 Getting to Know yourTefal Homebread
3 Using Breadmixes
2 The Vital Ingredients
4 Hints & Tips
5 Recipes
TA
BLE O
FC
ON
TEN
TS
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*.
5
4
3
2
1
i
1
*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.
2
10
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.
4
3
2
1
i
3
4
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
7
5
4
3
2
1
1312
WH
ITE
BR
EA
DS
1
1514
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
Place the ingredients inside the bread panin 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 4PROGRAM 1
1716
SPEC
IALIT
YB
REA
DS
Place the ingredients inside the bread panin the following order:
Water
Sunflower oil
Salt
Sugar
Milk powder
White flour
Yeast7
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
WH
IT
E B
RE
AD
S SuperFast Bread
PROGRAM 4PROGRAM 5
2
1918
Place the ingredients inside the bread panin the following order:
Water
Sunflower oil
Salt
Sugar
White flour
Wholemeal flour
Yeast7
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
SP
EC
IA
LIT
Y B
RE
AD
S WholemealBread
PROGRAM 4PROGRAM 3
Place the ingredients inside the bread panin 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
SP
EC
IA
LIT
Y B
RE
AD
S FarmhouseBread
PROGRAM 4PROGRAM 2
2120
Place the ingredients inside the bread panin the following order:
Water
Sunflower oil
Salt
Milk powder
White flour
Fine bran
Yeast7
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
SP
EC
IA
LIT
Y B
RE
AD
S HighFibre Bread
PROGRAM 4PROGRAM 2
Place the ingredients inside the bread panin the following order:
Water
Sunflower oil
Salt
Sugar
White flour
Rye flour
Wholemeal flour
Yeast8
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
SP
EC
IA
LIT
Y B
RE
AD
S PeasantBread
PROGRAM 4PROGRAM 3
2322
Place the ingredients inside the bread panin the following order:
Water
Canola oil
Honey
Salt
Wholemeal flour5
4
3
2
1 White flour
Rye flour
Linseed meal
Yeast
Sunflower and poppy seeds
9
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
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
3
2524
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.
6
5
4
3
2
1
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
Place the ingredients inside the bread panin the following order:
Milk
Salt
Sugar3
2
1
5 min into the programadd 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 4SW
EE
T B
RE
AD
S RaisinBread
PROGRAM 4
Place the ingredients inside the bread panin the following order:
Milk
White flour
Yeast 3
2
1
5 min into the programadd the softened butter to the dough.
When you hear the beep alertadd 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
Salt6
5
4
29
PROGRAM 4
28
SW
EE
T B
RE
AD
S YoghurtBread
PROGRAM 8
Place the ingredients inside the bread panin the following order:
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
Place the ingredients inside the bread panin the following order:
Milk
Eggs
Salt3
2
1
5 min into the programadd 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
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.
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
Yeast6
5
4
1/2
3332
PROGRAM 4
DO
UG
HS Ciabatta
Dough
PROGRAM 6
Place the ingredients inside the bread panin 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.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
Place the ingredients inside the bread panin 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.3
2
1
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
Yeast5
4
34 35
PROGRAM 4
DO
UG
HS Fresh
Pasta
PROGRAM 7
Place the ingredients inside the bread panin the following order:
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
Place the ingredients inside the bread panin 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.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
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