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Before baking, dust them with a little flour
and use a sharp knife to cut 3 diagonal lines,
at least 1 cm deep.
Setting
P 3 WHITE BREAD
Cook Time
55 mins.
ROLLS 40 G EACH (12-16)
Ingredients:
• 500 g flour, type 405
• 20 g cube of fresh yeast or 1 small packet
of dried yeast
• 300 ml water
• 10 g salt
Method:
Place flour and salt in a large bowl. Dissolve
the yeast in the water and add to the flour.
Knead all ingredients into a workable dough.
Leave the dough to rise until it doubles in vol-
ume.
Cut the dough into pieces, form into rolls and
place on the greased baking tray or patisser-
ie tray (special accessory). Leave rolls to rise
again for approx. 25 minutes.
Before baking, cut a cross in the rolls. Sprin-
kle with poppy, caraway or sesame seeds, if
desired.
Setting
P 4 ROLLS 40 G
EACH
Cook Time
25 mins.
PIZZA
For 1 baking tray or 2 round tins
Ingredients for the dough:
• 300 g flour, type 405
• 200 ml water
• 14 g yeast
• 2 tablespoons oil
• 3 g salt
Method for the dough:
Crumble yeast into a bowl and dissolve in
tepid water. Mix the salt into the flour and add
it with the oil to the bowl. Knead the ingredi-
ents until a workable dough that does not
stick to the bowl is produced.
Then cover the dough and leave to rise until
it doubles in volume.
Oven level
2
Oven level
3
Ingredients for the topping:
• 1 tin peeled tomatoes (800 g net), chop-
ped
• 100 g salami, cut into slices, then quar-
tered
• 350-400 g Feta or mozzarella, cut into 1
cm cubes
• Oregano or pizza herbs
As a variation on the topping, button mush-
rooms or ham can also be used.
Preparation:
Sieve off the tomato juice. (Can be used for
sauce.)
Roll out the dough, place on a greased bak-
ing tray. Prick dough well all over with a fork.
Place the ingredients for the topping on the
base in the order given.
Distribute the Feta or mozzarella evenly. Fi-
nally sprinkle on the oregano.
Setting
P 5 PIZZA
Cook Time
25 mins.
QUICHE LORRAINE
Ingredients for the pastry:
250 g flour, type 405
125 g butter
60 ml water
1 tsp salt
A little pepper and nutmeg
Method for the pastry:
Mix together flour, butter and salt, add the
water and knead together briefly to form a
pastry.
Leave the pastry to cool in the fridge for 1
hour.
Ingredients for the topping:
• 100 ml milk
• 150 ml sour cream
• 2 eggs
• 150 g Gruyère or Emmental cheese, grat-
ed
• 150 g lean ham, diced
• 150 g onions, diced
• Pepper, nutmeg
Method for the topping:
Lightly sauté the bacon and onions.
Whisk the milk, cream, eggs and seasoning
together well, then mix in the cheese.
Preparation:
electrolux 25
Oven level
3
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