Electrolux Built-In Electric Oven Tips And Recipes page 20

20 electrolux
White Bread
Settings:
– automatic recipes
For the dough:
• 1,000 g flour
• 1 cube of fresh yeast or 2 packets of
dried yeast
• 650 ml milk
• 15 g salt
Other:
• Baking tray, greased or lined with baking
parchment
Method:
Place flour and salt in a large bowl. Dissolve
the yeast in tepid milk and add to the flour.
Knead all ingredients into a workable dough.
Depending on the qualities of the flour, a little
more milk may be required to achieve a
workable dough.
Leave the dough to rise until it doubles in
size.
Cut the dough into two, make into two long
loaves and place on the baking tray which
has been greased or covered with baking
parchment.
Leave the loaves to rise by half as much
again.
Before baking, dust them with flour and with
a sharp knife cut
3-4 diagonal lines, at least 1 cm deep.
– Time in the oven: 55 minutes
– Oven level: 3
Farmer bread (dark coarse rye bread)
Settings:
– automatic recipes
Ingredients:
• 500 g wheat flour
• 250 g rye flour
• 15 g salt
• 1 small packet dried yeast
• 250 ml water
• 250 ml milk
• 15 g salt
Other:
• Baking tray, greased or lined with baking
parchment
Method:
Place wheat flour, rye flour, salt and dried
yeast in a large bowl.
Mix water, milk and salt and add to the flour.
Knead all ingredients into a workable dough.
Leave the dough to rise until it doubles in
size.
Shape the dough into a long loaf and place
on the baking tray which has been greased
or covered with baking parchment.
Leave the loaf to rise again by half its volume.
Before baking dust with a little flour and cut.
– Time in the oven: 60 minutes
– Oven level: 3
Russian Cake
Settings:
– automatic recipes
For the dough:
• 250 g spelt flour
• 250 g butter
• 250 g low fat quark
• Salt
For the filling:
• 1 head of white cabbage (500 g)
• 50 g bacon
• 2 tablespoons clarified butter
• Salt, pepper and nutmeg
• 3 tablespoons sour cream
• 2 eggs
Other:
• Baking tray with baking parchment
Method:
Knead spelt flour, butter, low fat quark and a
little salt into a dough and place in the fridge.
Cut white cabbage into fine strips. Dice ba-
con and fry in the clarified butter. Add the
cabbage and sauté until soft. Season with
salt, pepper and nutmeg and fold in the sour
cream.
Continue to braise until all liquid has evapo-
rated.
Hard boil eggs, cool and then dice, mix into
the cabbage and leave to cool.
Roll out the dough and cut out round circles
with an 8 cm diameter.
Put a little filling in the middle of each one and
fold over. Seal the edges by pressing togeth-
er with a fork.
Place the pierogi on a baking tray lined with
baking parchment and brush with egg yolk.
– Time in the oven: 20 minutes
– Oven level: 3