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Bomann cb 556 Manual

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Stufe I Stufe II
Zucchini-Brot
TIPP: Besonders lecker schmeckt das Brot, wenn Sie es
noch heiß mit Olivenöl bestreichen.
Brotgewicht ca. 840 g 1250 g
Wasser 50 ml 75 ml
Weizenmehl Type 550 500 g 750 g
rohe Zucchini fein zerkleinert 300 g 450 g
Salz 1 TL 1
1
/2 TL
Zucker 1 TL 1
1
/2 TL
Trockenhefe
3
/4 Pckg. 1 Pckg.
Programm: NORMAL
Stufe I Stufe II
Fränkisches Speckbrot
TIPP: Im Programm TEIG kann man aus den Zutaten
einen Brötchenteig herstellen, Brötchen formen, mit Mehl
bestäuben, bei 200° im Backofen ausbacken.
Brotgewicht ca. 850 g 1150 g
Buttermilch 350 ml 450 ml
Roggenmehl 300 g 400 g
Weizenmehl Typel 1050 200 g 260 g
Salz 1 TL 1
1
/2 TL
durchwachsener Speck
fein gewürfelt 75 g 100 g
Trockensauerteig
1
/2
Pckg.
3
/4
Pckg.
Trockenhefe 1 Pckg. 1
1
/2Pckg.
Programm: NORMAL
Brote aus Backmischungen
Backen Sie Backmischungen grundsätzlich im Programm
“SCHNELL”, sollte es nicht vom Hersteller anders ange-
geben sein.
Ciabatta
TIPP: Sie können auch einen Teig im Programm TEIG
herstellen, daraus Brötchen formen und backen
Brotgewicht ca. 730 g 1000 g
Wasser lauwarm 310 ml 375 ml
Backmischung -Ciabatta- 625 g 750 g
Trockenhefe
3
/4 Pckg. 1 Pckg.
Programm: SCHNELL
Sauerteig Brot
Brotgewicht ca. 900 g 1100 g
Wasser lauwarm 375 ml 450 ml
Backmischung - Sauerteigbrot - 600 g 750 g
Trockenhefe 1 Pckg. 1
1
/2 Pckg.
Programm: NORMAL
Vollkorn-Roggen-Brot
Brotgewicht ca. 920 g 1180 g
lauwarmes Wasser 425 ml 550 ml
Backmischung
Vollkorn-Roggen-Brot 600 g 750 g
Trockenhefe 1 Pckg. 1
1
/
2 Pckg.
Programm: NORMAL
Bauern Laib
Brotgewicht ca. 900 g 1100 g
lauwarmes Wasser 375 ml 450 ml
Backmischung 600 g 750 g
Bauern-Laib
Trockenhefe 1 Pckg. 1
1
/2 Pckg.
Programm: NORMAL
Feiner Hefezopf
Brotgewicht ca. 730 g 1000 g
Wasser o. Milch, lauwarm 310 ml 375 ml
Backmischung Feiner Hefezopf 625 g 750 g
Trockenhefe
3
/4 Pckg. 1 Pckg.
Programm: SCHNELL oder SÜSSES BROT
Achtung! Im Programm SÜSSES BROT wird das Brot
lockerer, daher dürfen aber nur die kleineren
Mengenverwendet werden.
43359-05-CB 556 Brotbaecker-D2 16.06.2003 12:48 Uhr Seite 20
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