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Recettes pour env. 1000 g de
pain respectif
Remarque : Afin d'obtenir un meilleur résultat de
cuisson, préparez la pâte avec un mixeur. Mettez
ensuite la pâte prête dans la forme de cuisson.
Avec la touche "Quantité de pâte", réglez le poids
sur 1000 g. Sélectionnez le degré de brunissement
souhaité de votre pain.
Notez bien que les indications de quantité sont des
valeurs d'orientation. De légères divergences peu-
vent se produire lors des résultats de cuisson.
Programme 1 Normal
Pain aux graines de tournesol
300 ml de lait tiède
1 CS de beurre
540 g de farine type 550
5 CS de graines de tournesol
1 CC de sel
1/2 CC de sucre
1 sachet de levure sèche
Pain au levain
50 g de levain
350 ml d'eau
1,5 CS de beurre
1,5 CC de sel
1 CC de sucre
180 g de farine type 997
360 g de farine type 1050
1 sachet de levure sèche
Pain paysan
300 ml de lait
1,5 CC de sel
2 oeufs
1,5 CS de beurre/margarine
540 g de farine type 1050
1 CS de sucre
3/4 sachet de levure sèche
Pain aux pommes de terre
300 ml d'eau /de lait
2 CS de beurre
1 oeuf
90 g de pommes de terre cuites et
écrasées
1 CC de sel
2 CS de sucre
540 g de farine type 550
1 sachet de levure sèche
Pain aux herbes
350 ml de petit-lait
1 CC de sel
1,5 CS de beurre
1 CS de sucre
540 g de farine type 550
4 CS de persil finement haché
3/4 sachet de levure sèche
Pain pizza
300 ml d'eau
1 CS d'huile
1 CC de sel
1 CC de sucre
1 CC d'origan séché
2 CS de parmesan râpé
50 g de salami finement haché
540 g de farine type 550
3/4 sachet de levure sèche
Pain à la bière
150 ml d'eau
150 ml de bière blonde
540 g de farine type 550
3 CS de farine de sarrasin
1,5 CS de son
1 CC de sel
3 CS de graines de sésame
1,5 CS d'extrait de malt (sirop)
1/2 sachet de levure sèche
150 ml de préparation au levain
18


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