TEFAL OW3001 HOME BREAD BREADMAKER, Homebread OW3001 User Manual

Recipe book

3

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!

3

2

1

54

1

Getting to Know your
Tefal Homebread

3

Using Breadmixes

2

The Vital Ingredients

4

Hints & Tips

5

Recipes

TABLE 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.

76

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.

PR

OGRAMS:

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.

Y

OUR 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 W

ARM 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.

FL

OUR:

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.

W

ATER:

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.

F

ATS 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

INDEX

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 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!

8

7

5

4

3

2

1

1312

WHITE

BREADS

1

1514

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

Wat er

Salt

White flour

Yeast

4

3

2

1

WHITE BREADS

French
Bread

PROGRAM 4

PROGRAM 2

INGREDIENTS 750 g 1 kg

Wat er

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:

Wat er

Sunflower oil

Salt

Sugar

Milk powder

White flour

Yeast

7

6

5

4

3

2

1

INGREDIENTS 750 g 1 kg

Sunflower oil

Wat er

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

1716

SPECIALITY

BREADS

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

Wat er

Sunflower oil

Salt

Sugar

Milk powder

White flour

Yeast

7

6

5

4

3

2

1

INGREDIENTS 750 g 1 kg

Sunflower oil

Wat er

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

1918

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

Wat er

Sunflower oil

Salt

Sugar

White flour

Wholemeal flour

Yeast

7

6

5

4

3

2

1

INGREDIENTS 750 g 1 kg

Sunflower oil

Wat er

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:

Wat er

Salt

White flour

Rye flour

Yeast

5

4

3

2

1

INGREDIENTS 750 g 1 kg

Wat er

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

2120

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

Wat er

Sunflower oil

Salt

Milk powder

White flour

Fine bran

Yeast

7

6

5

4

3

2

1

INGREDIENTS 750 g 1 kg

Sunflower oil

Wat er

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:

Wat er

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

Wat er

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

2322

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

Wat er

Canola oil

Honey

Salt

Wholemeal flour

5

4

3

2

1

White flour

Rye flour

Linseed meal

Yeast

Sunflower and poppy seeds

9

8

7

6

INGREDIENTS 750 g 1 kg

Wat er

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

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

Wat er

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

Brown & White Rice Bread

PROGRAM 4

PROGRAM 1

27

PROGRAM 4

26

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

6

5

4

29

PROGRAM 4

28

SWEET BREADS

Yoghurt
Bread

PROGRAM 8

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

Wat er

Plain yoghurt

Salt

Sugar

White flour

Rye flour

Yeast

7

6

5

4

3

2

1

INGREDIENTS 1 kg

Wat er

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

6

5

4

DOUGHS

4

3130

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

6

5

4

1

/

2

3332

PROGRAM 4

DOUGHS

Ciabatta
Dough

PROGRAM 6

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

Wat er

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

Wat er

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:

Wat er

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

Wat er

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

34 35

PROGRAM 4

DOUGHS

Fresh
Pasta

PROGRAM 7

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

Wat er

Eggs

2

1

Salt

White flour

4

3

INGREDIENTS 1 kg

Eggs

Wat er

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

DOUGHS

Foccacia
Dough

PROGRAM 6

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

Wat er

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

Wat er

Olive oil

Salt

White flour

Yeast

430 ml

5.5 tbsp

2.5 tsp

720 g

2.5 tsp

White flour

Yeast

5

4

JAMS &

COMPOTES

5

37

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

750 g fruit, 4.5 tbsp sugar

36

38

notes

REF 3315309

For further information,

please call our customer service team on :

Australia : [phone]

New Zealand : 0800 700 711

http://www.tefal.com.au