Baking
67
Raisin loaf
Preparation time: 90–100 minutes
Ingredients
1 cube of fresh yeast (42 g)
150-200 ml lukewarm buttermilk
500 g strong white flour
100 g caster sugar
A pinch of salt
20 g melted butter
125 g low fat quark
250 g raisins
For glazing
Water
Accessories
30 cm loaf tin
Method
Stir the yeast into the lukewarm
buttermilk until it has dissolved. Then
add to the flour, salt, sugar, melted
butter and quark and knead to form a
smooth dough.
Wash the raisins and drain well.
Carefully knead into the dough.
With the Automatic programme:
Place the dough in the greased loaf tin,
brush the top with water and then bake
until golden.
With all other functions:
Place the dough in the greased loaf tin,
place in the oven and allow to prove at
50 °C using Conventional heat for
approx. 30 minutes, until the dough has
doubled in size. Brush the top with
water and bake until golden.
Recommended settings
Oven function: Automatic programmes
Programme: Cakes \ Sweet bread
Duration: approx. 75 minutes
Alternative settings
Oven function: Fan plus
Temperature: 160–180 °C
Shelf level: 1
Duration: 40–50 minutes
-
Oven function: Conventional heat
Temperature: 170–190 °C
Shelf level: 1
Duration: 40–50 minutes
Содержание H 6000 BM
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