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Chocoladebrood
400 ml melk
100 g magere kwark
1,5 TL zout
1,5 TL suiker
600 g tarwevolkorenmeel
10 EL cacaopoeder
100 g geh. volle melkchocolade
1 pakje droge gist
Gebruik volle melkchocolade of pure chocolade.
Wanneer u het deeg na het kneden bestrijkt met 1
ELmelk, wordt de korst donkerder.
Zoet brood
300 ml water/melk
2 ELboter
2 eieren
1,5 TL zout
1,5 EL honing
650 g meel type 550
1 pakje droge gist
Programma 5 Express
Witbrood expresse
360 ml water
5 EL olie
4 TL suiker
4 TL zout
630 g tarwemeel type 405
1 pakje droge gist
Peper-amandelbrood
300 ml water
540 g meel type 550
1 TL zout
1 TL suiker
2 ELboter
100 g geschaafde amandelen (geroosterd)
1 EL ingemaakte groene peperkorrels
3/4 pakje droge gist
Worteltjesbrood
330 ml water
1,5 ELboter
600 g meel type 550
90 g fijngehakte wortelen
2 TL zout
1,5 TL suiker
1 pakje droge gist
Programma 6 Deeg (kneden)
Pizzadeeg (voor 2 pizzabodems)
300 ml water
1 EL olijfolie
3/4 TL zout
2 TL suiker
450 g tarwemeel type 405
1 pakje droge gist
Volkoren pizzadeeg
300 ml water
1 EL olijfolie
3/4 TL zout
1 EL honing
450 g tarwevolkorenmeel
50 g tarwekiemen
1 pakje droge gist
Rol het deeg uit en laat het ca. 10 minuten rijzen.
Beleg het deeg naar wens en bak het belegde piz-
zadeeg ca. 20 minuten op 180°C.
Rezeptheft_KH1171_Exxx_NL_2 01.10.2009 8:41 Uhr Seite 20
77


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