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Das folgende Rezept ist für den werksseitig pro-
grammierten Ablauf im Eigenprogramm vorgese-
hen.
Das folgende Rezept wurde von uns erfolgreich
getestet.
Q
Q
U
U
A
A
R
R
K
K
S
S
T
T
O
O
L
L
L
L
E
E
N
N
Gewicht ca. 700 g
Eier 1
Quark 20% 125 g
Rum 2 ½ EL
Bittermandelöl 2 Tropfen
Zitrone, Saft und abgeriebene
Schale von
½ Zitrone
Butter flüssig 90 g
Mehl Type 405 250 g
Rosinen 60 g
Mandeln gemahlen 60 g
Haselnüsse gemahlen 60 g
Zitronat 20 g
Backpulver ¾ Pckg.
Salz 2 Prisen
Vanillezucker ½ Pckg.
Zucker 100 g
Eigenprogramm: Kneten 1 = 15 Minuten
Kneten 2 = 5 Minuten
Gehen Sie wie folgt vor:
Mit der Taste Programmabschnitt die Ab-
schnitte:
KNEAD 1 auf
15
KNEAD 2 auf
5
RISE I - RISEIII auf
OFF
BAKE auf
OFF
KEEP WARM auf
OFF
einstellen.
Nach dem Kneten den Teig dem Behälter ent-
nehmen und daraus einen Stollen formen. Im
Backofen bei 180°C, im Heißluftofen bei 160°
C backen.
K
K
R
R
U
U
S
S
T
T
I
I
G
G
E
E
S
S
W
W
E
E
I
I
ß
ß
B
B
R
R
O
O
T
T
TIP: Dieses Brot schmeckt besonders gut, wenn
Sie 1½ EL Kümmel beifügen.
Brotgewicht, ca: 680 g
Wasser 250 ml
Mehl Type 1050 500 g
Butter 20 g
Salz 1 TL
Trockenhefe ¾ Pckg.
Eigenprogramm: Grundeinstellung
Der Programmablauf entspricht der Grundeinstellung. Sollte aus vorherigen Backabläufen noch Ihr Eigenpro-
gramm eingespeichert sein, dann stellen Sie die Grundeinstellung wieder her, wie dies auf der vorherigen
Seite beschrieben ist. Das Programm muss 3:10 anzeigen.
13
17


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