Bread maker
Basic white bread
Measure the single complete batch and select the stated WBM programme with the 700 g setting.
- 1 — Basic
- 700 g source batch
WetAir recipes
Bread maker
Bread, pizza dough and cake: ingredient tables, loading order and dough checks.
The bread tables come from Somogyi instructions and the pizza dough from a Panasonic recipe. They have not been tested here on WetAir models: check capacity, loading order and programmes against your own manual. The cake formula requires the manufacturer to clarify the raising agent.
The 500 g, 750 g and 900 g headings are loaf-size settings on a compatible machine, not a promise of the exact finished loaf weight.
Bread maker
Bread maker
French bread
Measure the single complete batch and select the stated WBM programme with the 700 g setting.
- 2 — French
- 700 g source batch
Bread maker
Wholemeal bread
Measure the single complete batch and select the stated WBM programme with the 700 g setting.
- 3 — Whole wheat
- 700 g source batch
Bread maker
Milk bread
Measure the single complete batch and select the stated WBM programme with the 700 g setting.
- 5 — Sweet bread
- 700 g source batch
Bread maker
Pizza dough
Load the one stated batch, choose the dough programme and shape the pizza by hand after the signal.
- 6 — Dough
- One batch
Bread maker
Simple cake
Measure one complete cake batch and use programme 8 without choosing a bread weight.
- 8 — Cake
- One cake
One short safety checklist for every recipe
One short checklist before you start
Keep this shared checklist handy for every recipe in the category.
- Place the bread maker on a stable, level surface with clear space around it.
- The lid, pan and steam are hot after baking: use oven gloves and open the lid away from you.
- Do not touch the kneading paddle or put utensils into the pan while the machine is running.
- Unplug the appliance and let it cool completely before cleaning.
- Do not use delayed start with eggs, fresh milk or other perishable ingredients.
- Stay within the pan capacity and the flour and raising-agent limits stated for your own model.
- Keep yeast dry and separate from salt and liquid until the programme starts.