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Standardbrotprogramme und -rezepte
Weißbrot (Programme 1 und 2)
Programm: Weißbrot 750 g 1.000 g 1.250 g
Wasser (27 °C) oder Milch 290 ml 350 ml 450 ml
Milchpulver 1½ EL 2 EL 3 EL
Öl 1½ EL 2 EL 3 EL
Salz 1 TL TL TL
Zucker 1½ EL 2 EL 3 EL
Weizenmehl 500 g 600 g 750 g
Trockenhefe 1 TL 1 TL 1 TL
Vollkornbrot (Programme 3 und 4)
Programm: Vollkornbrot 750 g 1.000 g 1.250 g
Wasser (27 °C) 320 ml 380 ml 480 ml
Öl 1 EL 2 EL 2 EL
Salz TL 2 TL 2 TL
Honig ODER Zucker 2 EL 2 EL 3 EL
Vollkornmehl 500 g 600 g 750 g
Trockenhefe 1 TL 1 TL 1 TL
Baguette-Brot (Programm 5)
Programm: Baguette 750 g 1.000 g 1.250 g
Wasser (27 °C) 290 ml 350 ml 450 ml
Öl 1½ EL 2 EL 2 EL
Salz TL 2 TL 3 TL
Weizenmehl 500 g 600 g 750 g
Trockenhefe 1 TL 1 TL 1 TL
Süßes Brot (Programm 6)
Programm: Süß 750 g 1.000 g 1.250 g
Wasser (27 °C) oder Milch 270 ml 330 ml 390 ml
Milchpulver 1½ EL 2 EL 3 EL
Öl 2 EL 3 EL 4 EL
Salz 1 TL 1 TL 1 TL
Zucker 4 EL 5 EL 6 EL
Weizenmehl 500 g 600 g 700 g
Trockenhefe 1 TL 1 TL 1 TL
Glutenfreies Brot (Programm 7)
Programm: Glutenfrei 750 g 1.000 g 1.250 g
Milch - 310 ml 465 ml
Essig - 1 TL TL
Öl - 6 EL 9 EL
Eier - 2 Eier 3 Eier
Salz - 1 TL TL
Zucker - 2 EL 3 EL
Glutenfreies Mehl - 450 g 675 g
Trockenhefe - 2 TL 3 TL
Extra schnell (Programm 8)
Programm:Extraschnell 750 g 1.000 g 1.250 g
Wasser (27 °C) oder Milch - 380 ml -
DEUTSCH
4222.005.0042.4.indd 30 02-06-10 14:29
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