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Schinken-Käse-Brötchen
Zubereitungszeit 110–120 Minuten
8 Brötchen
Zutaten
1/2 Würfel Hefe (21 g)
250 ml Wasser, lauwarm
500 g Mehl
30 g Butter
1/2 TL Salz
100 g Kochschinken, klein gewürfelt
100 g würziger Käse, gerieben
Zum Bestreichen
Wasser
Zubereitung
Die Hefe unter Rühren in lauwarmem
Wasser auflösen. Mit Mehl, Butter und
Salz zu einem glatten Teig verkneten.
Im Backofen zugedeckt bei 35 °C
Ober-/Unterhitze ca. 30 Minuten gehen
lassen.
Kochschinken und die Hälfte des Kä-
ses unter den Teig kneten.
Aus dem Teig 8 Kugeln formen und auf
ein Backblech/gelochtes Gour
-
met-Backblech legen, im Backofen zu
-
gedeckt bei 35 °C Ober-/Unterhitze
weitere 15–20 Minuten gehen lassen.
Brötchen mit Wasser bestreichen, die
Oberseite in den restlichen Käse tau
-
chen und goldbraun backen.
Einstellungen
Betriebsart Klimagaren d
Anzahl/Art der
Dampfstöße
i
Temperatur 170–190 °C
Wassermenge ca. 150 ml
Ebene 2
1. Dampfstoß sofort nach Gar
-
gut-Einschub
Backzeit 25–30 Minuten
Tipps & mehr
Würzige Käsesorten sind z. B. Bergkä-
se, Emmentaler, Greyerzer und mittelal-
ter Gouda.
Rezepte
142
142


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