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Formez la pâte pour en faire des bretzels. Badige-
onnez ensuite les bretzels avec 1 oeuf et saupou-
drez de gros sel (pour env. 12 bretzels 1 à 2 CS
de gros sel). Faites cuire les bretzels à 230°C pen-
dant env. 15 à 20 minutes.
Baguettes françaises
300 ml d'eau
1 CS de miel
1 CC de sel
1 CC de sucre
540 g de farine type 550
1 sachet de levure sèche
Formez une baguette avec la pâte et coupez le
côté supérieur des baguettes en biais. Laissez gon-
fler la pâte pendant env. 30 à 40 minutes. Faites
cuire à 175°C pendant env. 25 minutes.
Programme 7 Pâte à pâtes
5 oeufs (à température ambiante) ou 300 ml d'eau
250 g de farine de blé doux type 405
250 g de farine de blé dur type 1050
Programme 8 Petit-lait
Pain au babeurre (type 1)
350 ml de petit-lait
2 CS de beurre
2 CC de sel
3 CS de sucre
600 g de farine de blé type 1050
1 sachet de levure sèche
Pain au babeurre (type 2)
250 ml de petit-lait
130 ml d'eau
600 g de farine de blé type 1050
60 g de farine de blé type 997
1,5 CC de sel
1 sachet de levure sèche
Pain au yaourt
250 ml d'eau /de lait
150 ml de yaourt au lait entier
1 CC de sel
1 CS de sucre
500 g de farine type 550
3/4 sachet de levure sèche
Pain au fromage blanc
200 ml d'eau /de lait
3 CS d'huile
260 g de fromage blanc (40% de graisse)
600 g de farine de blé
1,5 CC de sel
1,5 CC de sucre
1 sachet de levure sèche
Programme 9 Sans gluten
Pain aux pommes de terre sans gluten
440 ml d'eau
1,5 CS d'huile
400 g mélange de farine sans gluten
("Mix B" de Schär par ex.)
1,5 CC de sel
1,5 CC de sucre
1,5 sachet de levure sèche
230 g de pommes de terre cuites, pelées et pas-
sées à la presse.
Pain au yaourt sans gluten
350 ml d'eau
150 g de yaourt nature
1,5 CS d'huile
1,5 CS de vinaigre
100 g de farine sans gluten (millet, riz sarrasin par
ex.)
400 g mélange de farine sans gluten
("Mix B" de Schär par ex.)
1,5 CC de sel
1,5 CC de sucre
1,5 sachet de levure sèche
1 CC de farine de graines de caroube ou de guar
Rezeptheft_KH1171_Exxx_FR_2 01.10.2009 8:47 Uhr Seite 9
66


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