Recipe book

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 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:

1 Measure and weigh all ingredients accurately,

2 Add the ingredients in the bread pan in the
correct order,
3 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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 CONTENTS
TABLE OF

Introduction
1 B
read plays an important role in our nutrition
Getting to Know your and accompanies all your dishes every day.
Tefal Homebread Who hasn’t dreamt of baking their own fresh
bread at home? Now you can thanks to your Tefal
Homebread Breadmaker.

2 The Vital Ingredients 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

3 Using Breadmixes
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

4 Hints & Tips

following instructions that give you advice on how
to follow the recipes.

5 Recipes

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 1 Getting to know your DELAYED START FUNCTION:
Imagine waking up every morning to the smell of freshly
Tefal Homebread baked bread?
All you need to do is preset your Breadmaker to start in the
ACCESSORIES:
morning thanks to the 15 hour preset timer.
Your Tefal Homebread includes:

• a rectangular bread pan with a removable kneading blade, i The function cannot be used with programs 5,6,7,9 and 10.
• a measuring cup to measure all liquids accurately, Do not use the “Delayed Start” function for recipes that
• a teaspoon/tablespoon measuring spoon. contain perishable ingredients such as eggs, milk, cream, etc.
PROGRAMS: 1 Put all the ingredients inside the bread pan (ensure the
Your Tefal Homebread will enable you to yeast does not come into contact with any liquids).
make a wide variety of breads from
wholemeal breads to sweet breads. 2 Select the program, the weight of the bread, and the crust
You will also be able to use your Tefal colour.
Homebread to make pasta, pizza
3 Calculate the time difference between the moment you
doughs and even jams.
start the program and the time at which you want the
YOUR TEFAL HOMEBREAD bread to be ready (the machine automatically includes the
FEATURES 10 COOKING duration of the program cycles).
PROGRAMS: 4 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
PROGRAM1 Basic White Bread Program 11: 00 with the + and – buttons.
PROGRAM
PROGRAM2 French Bread 5 Press the START/STOP button. A beep alert sounds and the
PROGRAM
PROGRAM3 countdown begins.
Wholemeal Bread
PROGRAM
PROGRAM4 Sweet Bread
KEEP WARM FUNCTION:
PROGRAM
PROGRAM5 Super Fast Bread Once the loaf has been baked, the machine will automatically
PROGRAM
PROGRAM6 switch to “Keep Warm”. Your Tefal Homebread will keep your
Leavened Dough (e.g Pizza)
loaf warm for one hour so you can enjoy a fresh, warm loaf at
PROGRAM
PROGRAM7 Fresh Pasta any time of the day.
PROGRAM
PROGRAM8 Yoghurt Bread
FRUIT & NUT BEEPER:
PROGRAM
PROGRAM9 Jams and Compotes Tefal Homebread enables you to add a personal touch to the
PROGRAM
PROGRAM 10
Cooking only 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*.
*Refer to the table included in the instruction manual for further
information.
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 2 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.
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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.
 INDEX
3 Using Breadmixes:
A wide variety of breadmixes is available from major supermarkets.
These include breadmixes to bake white, wholemeal and even
multigrain bread.
i 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.
1 1 WHITE BREADS
Place ingredients in the bread pan in the exact order listed on the
selected Breadmix packaging. Basic White Bread .................................................................. p 14
2 French Bread ............................................................................ p 15
Insert the bread pan into the bread maker.
Super Fast Bread .................................................................... p 16
3 Select the appropriate program as specified in the Breadmix
instructions on the packaging.
2 SPECIALITY BREADS
Farmhouse Bread .................................................................... p 18
4 Adjust the size of the loaf and the crust colour if required.
t colour if required.
Wholemeal Bread .................................................................. p 19

4 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.
Peasant Bread .......................................................................... p 20
High Fibre Bread...................................................................... p 21
Multigrain Bread .................................................................... p 22
Gluten Free Bread .................................................................. p 23
3 SWEET BREADS
Raisin Bread .............................................................................. p 26
Milk Loaf .................................................................................... p 27
Brioche ........................................................................................ p 28
Yoghurt Bread .......................................................................... p 29
Raisin & Almond Brioche .................................................... p 30
4 DOUGHS
Pizza Dough .............................................................................. p 32
Ciabatta Dough ...................................................................... p 33
Foccacia Dough ...................................................................... p 34
Fresh Pasta ................................................................................ p 35
5 JAMS & COMPOTES
Orange Marmalade................................................................ p 37
Strawberry, Peach, or Apricot Jam .................................. p 37
Apple/Rhubarb Compote .................................................... p 37

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 BREADS
WHITE
1
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 :

1 Plug in the breadmaker.

2 Add the ingredients in the bread pan in the exact

order listed in each recipe.

3 Select the program provided in the recipe.

4 Adjust the weight of the bread and the crust colour.

5 Press the Start/Stop button to start the program.

7 When the program ends, turn off the machine,

remove the bread pan.
Unmould the loaf and cool it on a rack.

8 Now, you can enjoy your fresh loaf!

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 Basic French
BREADS

BREADS
White Bread Bread
WHITE

WHITE
PROGRAM
PROGRAM 41 4
PROGRAM 2

INGREDIENTS 750 g 1 kg INGREDIENTS 750 g 1 kg

Sunflower oil 1 tbsp 1.5 tbsp Water 270 ml 360 ml
Water 250 ml 300 ml Salt 1.5 tsp 2 tsp
Salt 1 tsp 1.5 tsp White flour 460 g 620 g
Sugar 3 tsp 1 tbsp Yeast 1.5 tsp 2 tsp
Milk powder 1 tbsp 2 tbsp
White flour 455 g 550 g
Yeast 1 tsp 1.5 tsp

Place the ingredients inside the bread pan

Place the ingredients inside the bread pan in the following order:
in the following order:
1 Water
1 Water
2 Salt
2 Sunflower oil
3 White flour
3 Salt
4 Yeast
4 Sugar
5 Milk powder
6 White flour
7 Yeast

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 SPECIALITY
Super

BREADS
BREADS

Fast Bread 2
WHITE

4
PROGRAM 5

INGREDIENTS 750 g 1 kg
Sunflower oil 1 tbsp 1.5 tbsp
Water 270 ml 300 ml
Salt 1 tsp 1.5 tsp
Sugar 1 tbsp 1 tbsp
Milk powder 1 tbsp 2 tbsp
White flour 430 g 570 g
Yeast 3 tsp 3.5 tsp

Place the ingredients inside the bread pan

in the following order:
1 Water
2 Sunflower oil
3 Salt
4 Sugar
5 Milk powder
6 White flour
7 Yeast

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 Farmhouse Wholemeal
BREADS

BREADS
Bread Bread
SPECIALITY

SPECIALITY
4
PROGRAM 2 PROGRAM 4
3

INGREDIENTS 750 g 1 kg INGREDIENTS 750 g 1 kg

Water 270 ml 360 ml Sunflower oil 2 tsp 1 tbsp
Salt 1.5 tsp 2 tsp Water 270 ml 360 ml
White flour 370 g 500 g Salt 1.5 tsp 2 tsp
Rye flour 90 g 120 g Sugar 2 tsp 1 tbsp
Yeast 1.5 tsp 2 tsp White flour 225 g 300 g
Wholemeal flour 225 g 300 g

Place the ingredients inside the bread pan Yeast 1 tsp 1.5 tsp
in the following order:
1 Water
2 Salt Place the ingredients inside the bread pan
in the following order:
3 White flour
1 Water
4 Rye flour
2 Sunflower oil
5 Yeast
3 Salt
4 Sugar
5 White flour
6 Wholemeal flour
7 Yeast

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 Peasant High
BREADS

BREADS
Bread Fibre Bread
SPECIALITY

SPECIALITY
PROGRAM 4
3 4
PROGRAM 2

INGREDIENTS 750 g 1 kg INGREDIENTS 750 g 1 kg

Sunflower oil 2 tsp 1 tbsp Sunflower oil 350 ml 460 ml
Water 270 ml 360 ml Water 1/2 tbsp 1 tbsp
Salt 1.5 tsp 2 tsp Salt 1 tsp 1.5 tsp
Sugar 2 tsp 1 tbsp Milk powder 1 tbsp 1.5 tsp
White flour 230 g 300 g White flour 400 g 530 g
Rye flour 110 g 150 g Fine bran 80 g 100 g
Wholemeal flour 110 g 150 g Yeast 1 tsp 1.5 tsp
Yeast 1 tsp 1.5 tsp

Place the ingredients inside the bread pan

Place the ingredients inside the bread pan in the following order:
in the following order: 1 Water
1 Water
2 Sunflower oil
2 Sunflower oil
3 Salt
3 Salt
4 Milk powder
4 Sugar
5 White flour
5 White flour
6 Fine bran
6 Rye flour
7 Yeast
7 Wholemeal flour
8 Yeast

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 Multigrain Gluten
BREADS

BREADS
Bread Free Bread
SPECIALITY

SPECIALITY
Your Tefal Homebread will enable
4
PROGRAM 2 you to make delicious gluten free
bread in a few easy steps.

The following recipe does not include

INGREDIENTS 750 g 1 kg ingredients that contain gluten and is
thus recommended for people with
Water 300 ml 405 ml
specific food allergies or intolerances.
Canola oil 2 tbsp 2.5 tbsp Please note that the method used to
bake gluten free bread is different to
Honey 1 tbsp 1.5 tbsp the traditional baking methods.
Salt 1.5 tsp 2 tsp
For best results we recommend you follow the below
Wholemeal flour 240 g 330 g instructions:
White flour 200 g 240 g
• Use gluten free ingredients as specified in the recipe.
Rye flour 40 g 60 g
Yeast 1 tsp 1.5 tsp • Ensure the ingredients you use such as the flour, the yeast and
the vinegar are gluten free.
Linseed meal 50 g 75 g
• Only use active dry yeast to make this recipe.
Sunflower seeds 20 g 25 g
Poppy seeds 10 g 15 g • 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.

Place the ingredients inside the bread pan • If you suffer from lactose intolerance, substitute the milk
in the following order: powder with a soy milk powder or coconut milk powder. Bear
1 Water 6 White flour in mind that this will result in a heavier loaf.

2 Canola oil 7 Rye flour • The Delayed Start Function cannot be used with this recipe.
3 Honey 8 Linseed meal • If you require further information on gluten free ingredients
4 Salt 9 Yeast and their availability, please contact the Coeliac Society in
your state.
5 Wholemeal flour 10 Sunflower and poppy seeds

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 Gluten Free Bread

BREADS
BREADS

SWEET
Brown & White Rice Bread PROGRAM
PROGRAM 41
3
SPECIALITY

INGREDIENTS 1 kg
Water 450 ml
Oil 3 tbsp
Eggs 3 (60 g)
Vinegar 1 tsp
White rice flour 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

Procedure:
1 Combine all liquid ingredients in a bowl (do not mix the ingredients
with an electric mixer as this will aerate the mixture).
2 In a separate bowl, mix all the dry ingredients .
3 Mix all the liquid & dry ingredients to create a soft dough*.
4 Include any extra ingredients at this time.
5 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.
6 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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 Raisin Milk
BREADS

BREADS
Bread Loaf
SWEET

SWEET
PROGRAM 4 PROGRAM
PROGRAM 41

INGREDIENTS 750 g 1 kg INGREDIENTS 750 g 1 kg

Milk 2.5 tbsp 3 tbsp Softened butter 50 g 60 g
Eggs 3 5 Salt 1.5 tsp 2 tsp
Softened butter 160 g 210 g Sugar 2 tbsp 2.5 tbsp
Salt 1.5 tsp 2 tsp Milk 260 ml 310 ml
Sugar 3 tbsp 4 tbsp White flour 400 g 470 g
White flour 390 g 530 g Yeast 1 tsp 1.5 tsp
Yeast 1 tsp 1.5 tsp
Raisin 100 g 120 g

Place the ingredients inside the bread pan Place the ingredients inside the bread pan
in the following order: in the following order:
1 Milk 4 Sugar 1 Milk 4 White flour
2 White flour 5 Eggs 2 Salt 5 Yeast
3 Yeast 6 Salt 3 Sugar

5 min into the program 5 min into the program

add the softened butter to the dough. add the softened butter to the dough.

When you hear the beep alert

add the raisins.

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 Brioche Yoghurt
BREADS

BREADS
Bread
SWEET

SWEET
PROGRAM 4 4
PROGRAM 8

INGREDIENTS 750 g 1 kg INGREDIENTS 1 kg

Eggs 2 3 Water 200 ml
Butter 150 g 175 g Plain yoghurt 1 (125 g)
Milk 60 ml 70 ml Salt 2 tsp
Salt 1 tsp 1.5 tsp Sugar 1 tbsp
Sugar 3 tbsp 4 tbsp White flour 480 g
White flour 360 g 440 g Rye flour 70 g
Yeast 2 tsp 2.5 tsp Yeast 2.5 tsp

Place the ingredients inside the bread pan Place the ingredients inside the bread pan
in the following order: in the following order:
1 Milk 4 Sugar 1 Water
2 Eggs 5 White flour 2 Plain yoghurt
3 Salt 6 Yeast 3 Salt
4 Sugar
5 min into the program
add the softened butter to the dough. 5 White flour
6 Rye flour
7 Yeast

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 Raisin &

DOUGHS
BREADS

Almond Brioche 4
SWEET

PROGRAM 4

INGREDIENTS 750 g 1 kg
Eggs 2 3
Softened butter 140 g 160 g
Milk 80 ml 100 ml
Salt 1/ 2 tsp 1 tsp
Sugar 4 tbsp 5 tbsp
White flour 350 g 420 g
Yeast 2 tsp 2.5 tsp
Raisin 100 g 150 g

Place the ingredients inside the bread pan in the following order:
1 Milk 4 Sugar
2 Eggs 5 White flour
3 Salt 6 Yeast

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.

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 Pizza Ciabatta
DOUGHS

DOUGHS
Dough Dough
PROGRAM 4
6 PROGRAM 4
6

INGREDIENTS 750 g 1 kg INGREDIENTS 1 kg

Olive oil 1 tbsp 1.5 tbsp Water 450 ml
Water 240 ml 320 ml Olive oil 5 tbsp
Salt 1.5 tsp 2 tsp Salt 2 tsp
White flour 480 g 640 g White flour 760 g
Yeast 1 tsp 1.5 tsp Yeast 2.5 tsp

Place the ingredients inside the bread pan Place the ingredients inside the bread pan
in the following order: in the following order:
1 Water 4 White flour 1 Water 4 White flour
2 Olive oil 5 Yeast 2 Olive oil 5 Yeast
3 Salt 3 Salt
At the end of the program,
remove the dough and create your pizza. Handshaping:

Handshaping:
1 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.
2 Place onto a lightly greased baking tray. Spread or sprinkle pizza with
selected pizza toppings.
3 Bake in a preheated oven (200°C) for 12-15min or until base is cooked.
1 Press the dough on a lightly floured surface and divide your dough
into 8 parts.
2 Put a cloth on the dough and stand in a warm area for one hour.
3 Baste the 8 parts with olive oil and a cooking brush.
4 Bake in a preheated oven at 240°C for 25 minutes.
5 Leave the Ciabatta on a rack to cool down.

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 Foccacia Fresh
DOUGHS

DOUGHS
Dough Pasta
PROGRAM 4
6 PROGRAM 4
7

INGREDIENTS 1 kg INGREDIENTS 1 kg
Water 430 ml Eggs 5
Olive oil 5.5 tbsp Water 60 ml
Salt 2.5 tsp White flour 600 g
White flour 720 g Salt 1 tsp
Yeast 2.5 tsp
Place the ingredients inside the bread pan
in the following order:
Place the ingredients inside the bread pan 1 Water 3 Salt
in the following order:
2 Eggs 4 White flour
1 Water 4 White flour
At the end of the program,
2 Olive oil 5 Yeast remove the dough from the bread pan.
3 Salt The dough is now ready
for handshaping or placing through a pasta extruder.
Handshaping: Handshaping:
1 Press the dough on a lightly floured surface with a pastry roll. Fettuccine Spaghetti
Add any additional ingredient to the dough at this time. 1 Roll out the pasta dough into the 1 Roll out the pasta dough into the
2 Make an incision on the top of the dough. pasta extruder forming three 10cm x pasta extruder forming three 10cm x
40cm rectangular pieces. Once this is 40cm rectangular pieces. Once this is
3 Stand in a warm area during 20 minutes. done, roll the pasta through the done, roll the pasta through the
fettuccini guide to cut it into long strips. spaghetti guide to cut it into long strips.
4 Baste the dough with water and a cooking brush. 2 Bring water to the boil in a large 2 Bring water to the boil in a large
5 Bake in a preheated oven at 220°C for 25 minutes. saucepan or pasta pot. Add 1 tablespoon saucepan or pasta pot. Add 1 tablespoon
of oil and cook the pasta until they are al of oil and cook the pasta until they are al
6 Leave the Foccacia on a rack to cool down. dente (5-8 minutes). Serve with your dente (5-8 minutes) Serve with your
favourite sauce. favourite sauce.
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 COMPOTES
Jams &

COMPOTES
JAMS &
5 Compotes

&
PROGRAM 4
6

JAMS
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
750 g fruit, 4.5 tbsp sugar

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 notes

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 For further information,
please call our customer service team on :
Australia : (02) 9748 7944
New Zealand : 0800 700 711
REF 3315309

http://www.tefal.com.au
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