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Rozijnenbrood
Bereidingstijd: 90 – 100minuten
Ingrediënten
1 blokje gist (42g)
150–200ml karnemelk, lauw
500g meel
100g suiker
1 snufje zout
20g boter, vloeibaar
125g magere kwark
250g rozijnen
Voor het bestrijken
Water
Accessoires
Langwerpige bakvorm 30cm
Bereiding
Los de gist al roerend op in de lauwe
karnemelk. Kneed dit met het meel, de
suiker, het zout, de boter en de kwark
tot een glad deeg.
Meng de gewassen rozijnen zorgvuldig
door het deeg. Laat de rozijnen eerst
goed uitlekken.
Met automatisch programma:
Doe het deeg in de ingevette langwer-
pige vorm. Bestrijk het oppervlak met
water en bak het brood vervolgens
goudbruin.
Zonder automatisch programma:
Doe het deeg in de ingevette langwer-
pige vorm. Zet het deeg in de oven en
laat het bij 50°C (ovenfunctie 'Boven-
Onderwarmte') circa30 minuten rijzen
totdat de hoeveelheid deeg is verdub-
beld. Bestrijk het oppervlak met water
en bak het brood vervolgens goud-
bruin.
Aanbevolen instelling
Ovenfunctie: Automatische program-
ma's
Programma: Brood \ Zoet brood
Programmaduur: circa 75minuten
Alternatieve instelling
Ovenfunctie: Hetelucht plus
Temperatuur: 160–180°C
Niveau: 1e van onderen
Bereidingstijd: 40–50minuten
-
Ovenfunctie: Boven-Onderwarmte
Temperatuur: 170–190°C
Niveau: 1e van onderen
Bereidingstijd: 40–50minuten
67


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Others manual(s) of Miele H 6800-1 BM

Miele H 6800-1 BM Usermanual and installation guide - German - 156 pages

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Miele H 6800-1 BM Additional guide - All languages - 56 pages


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