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DIE REZEPTE
Bei jedem Rezept die Reihenfolge der genannten Zutaten beachten. Je nach gewähltem Re-
zept und dem entsprechenden Programm können Sie aus der zusammenfassenden Tabelle
(Seite 160-161) die Vorbereitungszeiten und die Zusammensetzung der verschiedenen
Backzyklen entnehmen.
TL > Teelöffel - EL > Esslöffel
PROGRAMM 1
BROT-GRUNDREZEPT
750 g 1000 g
Öl 1 EL 1,5 EL
Wasser 245 ml 300 ml
Salz 1 TL 1,5 TL
Zucker 3 TL 1 EL
Milchpulver 1 EL 2 EL
Mehl 455 g 550 g
Hefe 1 TL 1,5 TL
MILCHBROT
750 g 1000 g
Weiche Butter
in Stücken 50 g 60 g
Salz 1,5 TL 2 TL
Zucker 2 EL 2,5 EL
Flüssige Milch 260 ml 310 ml
Mehl 400 g 470 g
Hefe 1 TL 1,5 TL
PROGRAMM 2
FRANZÖSISCHES BROT
750 g 1000 g
Wasser 270 ml 360 ml
Salz 1,5 TL 2 TL
Mehl 460 g 620 g
Hefe 1,5 TL 2 TL
BAUERNBROT
750 g 1000 g
Wasser 270 ml 360 ml
Salz 1,5 TL 2 TL
Mehl 370 g 500 g
Roggenmehl 90 g 120 g
Hefe 1,5 TL 2 TL
PROGRAMM 3
VOLLKORNBROT
750 g 1000 g
Öl 2 TL 1 EL
Wasser 270 ml 360 ml
Salz 1,5 TL 2 TL
Zucker 2 TL 1 EL
Mehl 225 g 300 g
Vollkornmehl 225 g 300 g
Hefe 1 TL 1,5 TL
LANDBROT
750 g 1000 g
Öl 2 TL 1 EL
Wasser 270 ml 360 ml
Salz 1, 5 TL 2 TL
Zucker 2 TL 1 EL
Mehl 230 g 300 g
Roggenmehl 110 g 150 g
Vollkornmehl 110 g 150 g
Hefe 1 TL 1,5 TL
PROGRAMM 4
BRIOCHE
750 g 1000 g
Eier 2 3
Butter 150 g 175 g
Flüssige Milch 60 ml 70 ml
Salz 1 TL 1,5 TL
Zucker 3 EL 4 EL
Mehl Type 55 360 g 440 g
Hefe 2 TL 2,5 TL
Wahlweise: 1 Teelöffel Orangenblütenwasser
hinzufügen.
GUGELHUPF
750 g 1000 g
Eier 2 3
Butter 140 g 160 g
Flüssige Milch 80 ml 100 ml
Salz 1/2 TL 1 TL
Zucker 4 EL 5 EL
Mehl 350 g 420 g
Hefe 2 TL 2,5 EL
Rosinen 100 g 150 g
Wahlweise: die Rosinen in leichtem Zuckersirup.
Wahlweise: nach dem letzten Knetzyklus ganze Mandeln
auf den Teig legen.
MLX-OW3022-NC00020774_MLX-OW3022-NC00020774 21/12/10 15:53 Page37
13


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