Manual Kenwood bm 300 (page 41 of 58) (French)

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Pain sucré

(programme 6)

1 Placez les raisins de Smyrne et les abricots dans la cuve lorsque la machine émet un

signal sonore au bout de 17 minutes environ pendant le cycle de pétrissage.

2 Réalisez le glaçage en dissolvant le sucre semoule dans le lait et répartissez sur la

croûte supérieure lorsque le pain est toujours chaud.

Pain aux abricots & raisins de Smyrne maltés

Taille du pain 1 kg 750 g 500 g

Ingrédients

Eau 315 ml 255 ml 200 ml

Extrait de malt 3 cuillères à soupe 2 cuillères à soupe 5 cuillères à café

Farine à pain blanc 550 g 450 g 350 g

Lait en poudre écrémé 5 cuillères à café 4 cuillères à café 1 cuillère à soupe

Épices mélangées 1 cuillère à café

⁄2 cuillère à café

Sucre semoule 25 g 25 g 25 g

Sel 1 cuillère à café 1 cuillère à café

⁄2 cuillère à café

Beurre, en morceaux 40 g 40 g 25 g

Levure déshydratée facile 2 cuillères à café 1

⁄2 cuillère à café 1 cuillère à café

à mélanger

Raisins de Smyrne 60 g 50 g 40 g

Abricots secs ne nécessitant 60 g 50 g 40 g

pas de réhydratation, hachés

Pour le glaçage

Sucre semoule 3 cuillères à café 3 cuillères à café 2 cuillères à café

Lait 3 cuillères à café 3 cuillères à café 2 cuillères à café

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Kenwood bm 300 Manual

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