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Rezepte
mit
Typenmehlen
Pizzateil! -
für
zwei Backbleche
405
40.
Zutaten
W,lsscr
Geritctvl1
4021403
40'
250
ml
250
ml
250
mJ
250
ml
, ,
Weizenmehl T
c
405
500
500
Olivenöl
roßer
Mcßbedu:r)
500
500
5
Salz (kleiner
Meßbecher)
5 5
5
1
Zudo:er
(erOßer
Meßbecher
1
I
1
I 1
1 1
,
Frischhefe
.0
g
.0
g
40
'0
,
Tc;
Tod
Progr-.lmm
Tc:i·
Tc:i
N:teh FcrtignclJung den Teig
aunolkn
und
auf
ein
gdettctcs
Backblcch
gd~l\.
Nach Bdid>rn
bdegen,
30
]\tin. gehen lassen.
Ddnn
bei
200'
-
220'C
im
Ofen ca. 20 - 30 Mill. backen.
Gcritetvo
ZUlaten
Wasser
Vollkorn-
WCizelllllChl
Wc:izcllllll:hl
T '
550
Mar
·:trine
Salz
(kleiner
Meßbecher
Frischhefe
Pro
'ramm
E,
ibt:
Weizenvollkornb
rötehen
4021403
.04
40'
406
220
ml
2201111
220
ml
220
ml
180
,
180
,
180
,
180
,
180
,
180
,
180
l!
180
30
,
30
~
30
,
30
l!.:
1,5
1,5
1,5
1,5
20
,
20
g
20
,
20
,
10 Brötchen
10
Brötchen
10
Brötchen
10
Brötchen
Teil:
Teie.
Teig
Teig
Nach Fcrtil(Stdlung den Teig
dU5
dem Geriit nehmen und runde Brötchen formen;
30 - 45
f"Un.
zugedeckt
auf
gefeltetan
B:u:kblech gehen
lusen,
mit Milch bestreichen
und
bei
200'C
ca.
25 Min. im vor!teheiz!Cn Ofen
b~eken,
Gcrälet'l'l>
Zut:lten
Milch
Wdzellilll:hl
Tv
e
550
Zuckcr
(l!roßer
Meßbecher
Salz
/kleiner
Meßhcdler
Butter
Ei
Frischhefe
Er~ihl:
rro
'raOHn
Freundschaftsbrötchen
4021403
'04
405
".
200
ml
200
mJ
200
Inl
200
ml
380
,
380
,
380
,
380
1,5
I ;
1 5
15
1,5
1,5 I 5
1,5
30
,
30
g
30
,
30
,
I 1 I
1
40
~
40
g
.0
g
40
g
10
Brötchen
10
Brötchen
10
Brötchen
10
Brötchen
Tei~
Tci~
Teig
Td·
Nach
~'crtigstdlung
den Teig
;lUS
dm\
Ger~t
'l\~hmm
und
rundc Brötchcn formm:
C3.
45 Min. zugcdcdH
auf
gefettetem Baekblcch gehcn laSUlI, rni! \"erquirltem
Ei
bestreicben, im "oq;cheiZlm Ofcn
bei
200'C
Cl.
25 Min.
b;l<:kclI.
Wir
danken
alkn,
die bei
der
Entwicklung
dieser
Rezepte
geholfen
haben
und
wunschen
allen
Anwendern
viel
Spaß
beim Backen.
Vielen
Dank
an:
Frau
Vle
Tönsmann.
Frau
Ursula
~'1eyer,
Dieler
Schwerdlmann.
Ralf
Woher
und
der
DIAMANT
~Iuhle
Hamburg.
25


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