AEG BS835680WM Kochbuch PDF herunterladen (Seite 22)

Place them on a baking tray lined with

baking paper and leave covered again

for half an hour.

• Time in the appliance: 20 minutes

• Shelf position: 3

8.2 Farmer Bread:

Ingredients:

• 500 g wheat flour

• 250 g rye flour

• 15 g salt

• 1 small packet dried yeast

• 250 ml water

• 250 ml milk

Other:

• Baking tray which has been greased

or lined with baking parchment

Method:

Place wheat flour, rye flour, salt and dried

yeast in a large bowl. Mix water, milk and

salt and add to the flour. Knead all

ingredients into a workable dough.

Leave the dough to rise until it doubles

in volume. Shape the dough into a long

loaf and place on the baking tray which

has been greased or covered with baking

parchment. Leave the loaf to rise again

by half its volume. Before baking dust

with a little flour.

• Time in the appliance (min): 60

• Shelf position: 2

8.3 White Bread:

Ingredients:

• 1000 g flour

• 1 cube of fresh yeast or 2 packets of

dried yeast

• 650 ml milk

• 15 g salt

Other:

• Baking tray which has been greased

or lined with baking parchment

Method:

Place flour and salt in a large bowl.

Dissolve the yeast in tepid milk and add

to the flour. Knead all ingredients into a

workable dough. Depending on the

qualities of the flour, a little more milk

may be required to achieve a workable

dough. Leave the dough to rise until it

doubles in volume. Cut the dough into

two, make into two long loaves and

place on the baking tray which has been

greased or covered with baking

parchment. Leave the loaves to rise

again by half their volume. Before

baking, dust them with flour and with a

sharp knife cut 3-4 diagonal lines, at least

1 cm deep.

• Time in the appliance (min): 45

• Shelf position: 2

8.4 Yeast Plait:

Ingredients for the dough:

• 650 g flour

• 20 g yeast

• 200 ml milk

• 40 g sugar

• 5 g salt

• 5 egg yolks

• 200 g softened butter

Ingredients for the filling:

• 250 g chopped walnuts

• 20 g breadcrumbs

• 1 teaspoon ground ginger

• 50 ml milk

• 60 g honey

• 30 g melted butter

• 20 ml rum

Ingredients for the finish:

• 1 egg yolk

• a little milk

• 50 g flaked almonds

Method:

Sieve the flour into a mixing bowl, make

a well in the centre. Cut up the yeast,

place it in the well and stir in with the

milk and a little of the sugar and the flour

from around the edge, sprinkle with

flour. Leave to rise in a warm place until

the flour sprinkled on the pre-dough is

showing cracks. Put the rest of the sugar

on the edge of the flour. Knead all

ingredients into a workable yeast dough.

Leave the dough to rise in a warm place

until it is about double the size. For the

filling, mix all ingredients together.

Divide the dough into three equal parts

and roll out into long rectangles. Spread

a third of the filling onto each rectangle

and then roll up the pieces of dough.

Make a plait out of the three pieces of

dough. Coat the surface of the plait with

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