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Bomann cb 579 Manual

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Recettes classiques de cuisson de pain
Pain blanc classique
Ingrédients
Eau ou lait 300 ml
Margarine/beurre 1 1/2 EL
Sel 1 TL
Sucre 1 EL
Farine, type 55O 540 g
Levure sèche 1 sachet
Programme « NORMAL »
Pain à raisins secs et aux noix
Ingrédients
Eau ou lait 350 ml
Margarine/beurre 1 1/2 EL
Sel 1 TL
Sucre 2 EL
Farine, type 405 540 g
Levure sèche 1 sachet
Raisins secs 100 g
Noix hachées 3 EL
Programme « NORMAL »
Rajouter les raisins secs et les noix après le signal sonore
voire après le 1er cycle de pétrissage.
Pain complet
Ingrédients
Eau 300 ml
Margarine/beurre 1 1/2 EL
Œuf 1
Sel 1 TL
Sucre 2 TL
Farine, type 1050 360 g
Farine de froment complète 180 g
Levure sèche 1 sachet
Programme « VOLLKORN »
Si vous utilisez la programmation de retardement dans le
temps, ne pas utiliser d’œuf, mais rajouter un peu plus
d’eau
Pain au petit-lait
Ingrédients
Petit-lait 300 ml
Margarine/beurre 1 1/2 EL
Sel 1 TL
Sucre 2 EL
Farine, type 1050 540 g
Levure sèche 1 sachet
Programme « NORMAL »
Pain aux oignions
Ingrédients
Eau 250 ml
Margarine/beurre 1 EL
Sel 1 TL
Sucre 2 EL
Grand oignon hachée 1
Farine, type 1050 540 g
Levure sèche 1 sachet
Programme « NORMAL » à cuire immédiatement.
Pain à sept types de grains
Ingrédients
Eau 300 ml
Margarine/beurre 1 1/2 EL
Sel 1 TL
Sucre 2 1/2 EL
Farine, type 1150 240 g
Farine de froment complète 240 g
Flocons de 7 types de graines 60 g
Levure sèche 1 sachet
Programme « VOLLKORN »
Si vous utilisez des graines entières, les tremper au
préalable.
Pain au tournesol
Ingrédients
Eau 350 ml
Beurre 1 EL
Farine, type 550 540 g
Graines de tournesol 5 EL
Sel 1 TL
Sucre 1 EL
Levure sèche 1 sachet
Programme « NORMAL »
Astuce : Les graines de tournesol peuvent être rem-
placées par des graines de potiron. Faites sauter les grai-
nes dans la poêle pour leur conférer un goût plus intense.
Pain blanc paysan
Ingrédients
Lait 300 ml
Margarine/beurre 2 EL
Sel 1 1/2 TL
Sucre 1 1/2 TL
Farine, type 1050 540 g
Levure sèche 1 sachet
Programme « NORMAL », « SCHNELL »
ou « ULTRA SCHNELL ».
Pain à levain
Ingrédients
Pâte à levain sec 50 g
Eau 350 ml
Margarine/beurre 1 1/2 EL
Sel 3 TL
Sucre 2 EL
Farine, type 1150 180 g
Farine, type 1050 360 g
Levure 1/2 sachet
Programme « NORMAL »
5....-05-CB 579-F2 30.04.2003 12:22 Uhr Seite 62
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