Raisin bread
Serves approx. 20
500 g strong white flour
1 cube of fresh yeast (42 g)
100 g sugar
20 g butter or margarine, melted
A pinch of salt
125–200 ml lukewarm buttermilk
125 g quark
Filling:
250 g raisins
Method
1. Stir the yeast into a little buttermilk
until it has dissolved. Mix with the flour,
salt, sugar, melted butter/margarine
and quark to a smooth dough.
2. Wash the raisins and drain well.
Carefully knead into the dough.
3. Transfer the dough into a greased
loaf tin (11 cm wide).
4. Prove in the oven for approx. 30
minutes at 50 °C until the loaf has
doubled in size. Brush the surface with
water, then bake until golden.
Settings
Automatic programmes
\ Bread \
Sweet bread
Duration: Approx. 75 minutes
Fan plus
Temperature: 160–180 °C
Shelf level: 1
Duration: 40–50 minutes
Conventional heat
Temperature: 170–190 °C
Shelf level: 1
Duration: 40–50 minutes
Baking recipes
159
Содержание H6800BM
Страница 25: ...aOn Off sensor K bDisplay cW Æ I N sensors Oven controls 25 ...
Страница 191: ...191 ...
Страница 192: ...192 ...
Страница 193: ...193 ...
Страница 195: ...195 ...
Страница 196: ...M Nr 09 610 340 00 en GB H6800BM ...