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14. MOSSBEEREN-WALNUSSBROT
LAIBGRÖSSE 700 g 900 g
Milch 120 ml 160 ml
Eier 2 2
Zerlassene Butter 4 Esslöffel 5 Esslöffel
Zucker 4 Esslöffel 5 Esslöffel
Salz 1 ½
Teelöffel
2 Teelöffel
Zitronenschale ¾ Teelöffel 1Teelöffel
Brotmehl 380 g 500g
Zerkleinerte Walnüsse 40 g 60g
Trockenhefe 1 Teelöffel 1 ¼ Teelöffel
Programm: SWEET
15. WEIZENBROT
LAIBGRÖSSE 700 g 900 g
Wasser 150 ml 220 ml
Zucker 2 ½
Esslöffel
3 Esslöffel
Salz 1 Teelöffel 1 Teelöffel
Butter oder Margarine 1 ½
Esslöffel
2 Esslöffel
Honig 1 Esslöffel 1 ½
Esslöffel
Eier 2 2
Vollkornweizenmehl 380 g 500 g
Trockenhefe 2 ½
Teelöffel
4 Teelöffel
Programm: WHOLE WHEAT
16. MAISBROT
Milch 120 ml
Eier 3
Margarine oder Butter 1/3 Tasse
Zucker ¼ Tasse
Salz 1 Teelöffel
Allzweckmehl 350 g
Maismehl 140 g
Backpulver 5 Teelöffel
Programm: QUICK
17. FEIGEN- UND WALNUSSBROT
LAIBGRÖSSE 700 g 900 g
Wasser 250 ml 10 ml
Brotmehl 330 g 460 g
Roggenmehl 75 g 100 g
Salz 1 Teelöffel 1 Teelöffel
Öl 1 Esslöffel 2 Esslöffel
Feingeschnittene,
getrocknete Feigen
35 g 50 g
Zerkleinerte Walnüsse 35 g 50 g
Honig 1 Esslöffel 1 ½ Esslöffel
Programm: BASIC
18. KLASSISCHES FRANZÖSISCHES
WEISSBROT
LAIBGRÖSSE 700 g 900 g
Wasser 230 ml 300ml
Salz 1 Teelöffel 1 1/3 Teelöffel
Zucker 3/4
Esslöffel
1 Esslöffel
Brotmehl 390 g 500g
Trockenhefe 1 ¼
Teelöffel
1 ½ Teelöffel
Öl 1 Esslöffel 2 Esslöffel
Programm: FRENCH
19. SUPERSCHNELLES KÄSE-PFEFFERBROT
LAIBGRÖSSE 700 g 900 g
Wasser, 48ºC 230 ml 300 ml
Weicher Ziegenkäse 40 g 55 g
Trockenmilch 2 Esslöffel 3 Esslöffel
Salz 2/3
Teelöffel
1 Teelöffel
Zucker 2 Esslöffel 3 Esslöffel
Zerstoßener schwarzer
Pfeffer
1 Esslöffel 1 1/3
Esslöffel
Brotmehl 410 g 520 g
Trockenhefe 3 Teelöffel 4 Teelöffel
Öl 1 Esslöffel 2 Esslöffel
Programm: ULTRA-FAST
14


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