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Primera EBB 010 Manual

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34
ALLERLEI LEKKERNIJEN UIT DE BROODBAKKERSHOEK
Bananenbrood met noten
Melk 250 ml
Olie 4 gr. Ml
Geschilde banaan, geprakt 2 koppen
Eieren 4
Suiker 1/2 kop
Bruine suiker 1/2 kop
Walnootvlees, gehakt 1 kop
Instandmeel 380 g
Baksoda 2 kl. MS
Zout 2 kl. MS
Program: BAKING POWDER
Iers sodabrood
Karnemelk 370 ml
Eieren 2
Komijn 1 gr. MS
Instandmeel 500 g
Suiker 1/2 kop
Baksoda 1 gr. MS
Zout 1/2 kl. MS
Rozijnen 1 kop
Program: BAKING POWDER
Vossebes-walnootbrood
Klein Middel Groot
Melk 170 ml 190 ml 220 ml
Eieren 2 3 4
Boter / olie 4 gr. MS 5 gr. MS 6 gr. MS
Suiker 4 gr. MS 5 gr. MS 6 gr. MS
Zout 1 1/2 kl. MS 2 kl. MS 2 1/2 kl. MS
Citroenschaal 3/4 kl. MS 1 kl. MS 1 1/2 kl. MS
Meel type 550 380 g 500 g 620 g
Gedroogde gist 3/4 kl. MS 1 kl. MS 1 kl. MS
Gedroogde vossebessen
of kersen 40 g 60 g 75 g
Walnootvlees,
gehakt 40 g 60 g 75 g
Program: SWEET
Zoetbrood
Klein Middel Groot
Water 170 ml 210 ml 270 ml
Eieren 2 3 4
Olie 2 gr. MS 3 gr. MS 4 gr. MS
Suiker 2 gr. MS 3 gr. MS 4 gr. MS
Zout 1 1/2 kl. MS 2 kl. MS 2 1/2 kl. MS
Instandmeel 350 g 460 g 580 g
Rozijnen 50 g 75 g 100 g
Gedroogde gist 3/4 kl. MS 1 kl. MS 1 kl. MS
Program: SWEET
Kaneel-rozijne-notebrood
Klein Middel Groot
Water 250 ml 330 ml 450 ml
Olie 2 gr. MS 3 gr. MS 4 gr. MS
Kaneel 3/4 kl. MS 1 kl. MS 1 1/2 kl. MS
Bruine suiker 1 gr. MS 1 1/3 gr. MS 1 1/2 gr. MS
Rozijnen 60 g 80 g 110 g
Noten 60 g 80 g 110 g
Zout 1 1/2 kl. MS 2 kl. MS 2 1/2 kl. MS
Meel type 550 350 g 460 g 580 g
Gedroogde gist 3/4 kl. MS 1 kl. MS 1 kl. MS
Program: SWEET
Vruchtebrood
Klein Middel Groot
Water 125 ml 150 ml 180 ml
Melk 160 ml 230 ml 300 ml
Olie 2 gr. MS 3 gr. MS 4 gr. MS
Zout 2 kl. MS 2 1/2 kl. MS 3 kl. MS
Suiker 4 gr. MS 5 gr. MS 6 gr. MS
Meel type 550 350 g 460 g 580 g
Walnootvlees gehakt 60 g 80 g 110 g
Gekonfijte vruchten 60 g 80 g 110 g
Gedroogde gist 3/4 kl. MS 1 kl. MS 1 kl. MS
Program: SWEET
… 34 …


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  • I tried to download the instruction manual but cannot get it in English, can you please translate it into English for me to download please Submitted on 22-1-2022 at 14:48

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