28
ENGLISH
code food
Serving
size (g)
Ingredients
Recommendations
5-06
sweet
Plaited
Loaf
Serves 12 Milk - 80 ml, Wheat Flour
- 150g, Fresh Yeast - 15g,
Butter - 30 g, Brown Sugar
- 20g, Salt - 1 pinch, Egg -
½ , Egg yolk - ½ , Ground
Peanuts - 25g, Ground
Walnuts - 50g, Nut liqueur
- 2tbsp, Truffle Butter - 2
tbsp, Sesame & Poppy
seeds to garnish
Sift the flour in a bowl, make
a hollow in the middle,
crumble the yeast into it.
Pour hot milk over it. Knead
everything together and
leave to rise in a warm
place for approx. 20 min.
Knead the butter, sugar,
salt, egg and egg yolk, nut
liqueur into the dough. Roll
the dough into a ball, cover
and leave to stand until has
doubled in size. Roll out the
dough onto a flour working
surface and separate into
three lengths. Plait together
into a loaf. Place the plaited
loaf on a greaseproof
paper covered crusty plate
brush with truffle butter and
sprinkle poppy seeds and
sesame seeds.
5-07
crispy
layered
bread with
cottage
cheese
400-450
Regular Flour - 200g, Milk
- ½ cup, Salt to taste, Olive
oil - 5 tbsp, Cottage cheese
- 100g, Oregano - 3 tbsp,
Enough water to make
elastic dough
Combine flour, salt, milk and
water and make dough.
Roll out paper thin layer
of the dough. Brush with
olive oil and keep aside. Mix
cottage cheese & oregano
salt. Grease a microwave
proof tin dish and line one
layer spread small quantity
of cottage cheese mix and
pours some olive oil. Repeat
the same with other layers
and cover the tin with foil
and bake.
code food
Serving
size (g)
Ingredients
Recommendations
5-08
spelt
Lemon
Bread
12
serving
Milk - 80 ml, Wheat Flour
- 200g, Fresh Yeast - 15g,
Butter - 55 g, Sugar - 60g,
Salt - 1 pinch, Egg - ½
, Egg yolk - 1, Candied
lemon peel - 50 g, Raisins
- 25 g, Cashew nuts - 40g,
Icing sugar for decorating
Sift the flour in a bowl, make
a hollow in the middle,
crumble the yeast into it.
Pour hot milk over it. Knead
everything together and
leave to rise in a warm place
for approx. 20 min. Knead
the 60g of butter, 40g of
sugar, salt, egg and egg
yolk, candied lemon peel,
nuts and raisins into the
dough. Roll the dough into
a ball, cover and leave to
stand until has doubled in
size. Knead the lemon peel
into the dough, and roll out
into a small loaf form on a
working surface. Place on a
greaseproof paper covered
baking tray.
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