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Pain au chocolat
400 ml de lait
100 g de fromage blanc maigre
1,5 CC de sel
1,5 CC de sucre
600 g de farine de blé complet
10 CS de chocolat
100 g de chocolat au lait haché
1 sachet de levure sèche
Utilisez du chocolat au lait ou du chocolat noir. Si
vous badigeonnez la pâte avec 1 CS de lait après
le pétrissage, la croûte sera plus foncée.
Pain sucré
300 ml d'eau /de lait
2 CS de beurre
2 oeufs
1,5 CC de sel
1,5 CS de miel
600 g de farine type 550
1 sachet de levure sèche
Programme 5 Express
Pain blanc express
360 ml d'eau
5 CS d'huile
4 CC de sucre
4 CC de sel
630 g de farine de blé type 405
1 sachet de levure sèche
Pain aux amandes et au poivre
300 ml d'eau
540 g de farine type 550
1 CC de sel
1 CC de sucre
2 CS de beurre
100 g d'amandes effilées (grillées)
1 CS de graines de poivre vert marinées
3/4 sachet de levure sèche
Pain aux carottes
330 ml d'eau
1,5 CS de beurre
600 g de farine type 550
90 g de carottes finement finement hachées
2 CC de sel
1,5 CC de sucre
1 sachet de levure sèche
Programme 6 Pâte (pétrir)
Pâte à pizza (pour 2 pizzas)
300 ml d'eau
1 CS d'huile d'olive
3/4 CC de sel
2 CC de sucre
450 g de farine de blé type 405
1 sachet de levure sèche
Pâte à pizza complète
300 ml d'eau
1 CS d'huile d'olive
3/4 CC de sel
1 CS de miel
450 g de farine de blé complet
50 g de germes de blé
1 sachet de levure sèche
Déroulez la pâte et laissez-la gonfler pendant env.
10 minutes. Posez la garniture de votre choix sur la
pâte et faites cuire la pâte à pizza avec la garnitu-
re à 180°C pendant environ 20 minutes.
Petits pains au son
200 ml d'eau
50 g de beurre
3/4 CC de sel
1 oeuf
3 CS de sucre
500 g de farine type 1050
50 g de son de blé
1 sachet de levure sèche
21


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