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Bread Flans
Mix the flour, sugar and yeast together in a bowl, add the
1
lukewarm milk, butter and salt, then knead to a smooth dough.
Next, knead the raisins and hazelnuts into the dough. Put
the dough into a bowl, cover with a damp cloth and leave at
room temperature until it has doubled in volume (1–1½ hours).
Divide the dough into 12 equal portions and, with lightly
2
floured hands, shape them into balls. Cover the tray with baking
parchment. Put the dough balls on the tray and cut a cross,
around 1 cm deep, into each one. Cover the rolls with a damp
cloth and leave to rise again for 5–10 minutes.
Put the stainless steel tray into the cold cooking space at level 2.
3
Professional baking 190 °C, 30 minutes.
Wholemeal bread rolls
Stainless steel tray
500 g wholemeal flour
4 tbsp sugar
½ yeast cube, crumbled
3 dl lukewarm milk
50 g soft butter
1 tbsp of salt
50 g raisins
50 g hazelnuts,
roughly chopped
Preparation: 2 hours
|
Cooking: 30 minutes
Summary of Contents for Combair-Steam S
Page 2: ......
Page 3: ...Delicious recipes...
Page 4: ...Delicious recipes...
Page 12: ...Aperitif Starters...
Page 22: ...Fish Poultry Meat...
Page 33: ...Accompaniments Gratins...
Page 43: ...Vegetable...
Page 49: ...Desserts Pastries...
Page 62: ...Bread Flans...
Page 70: ...Own recipes Own recipes...
Page 71: ...Own recipes Own recipes...
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