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• 30 g yeast
• 2 egg yolks
• 100 g raisins
Method:
Sieve the flour into a mixing bowl, press a
hollow into the centre. Reduce the yeast
and insert it into the hollow with milk and
some sugar. Mix in some of the flour from
the edge. Dust it with flour and leave it to
stand in a warm place until the dusted
flour starts to crack on the starter dough.
Add the remaining sugar, salt, vanilla
sugar, lemon peel, egg and butter to the
edge of the flour. Knead all of the
ingredients into a supple leavened dough.
Leave the dough to stand in a warm place
until it has more or less doubled in size.
Then insert the washed raisins into the
dough and form 12 uniformly-sized rolls.
Place them on a baking tray lined with
baking paper and leave covered again for
half an hour.
• Time in the appliance: 20 minutes
• Shelf position: 2
9.2 Farmer Bread
Ingredients:
• 500 g wheat flour
• 250 g rye flour
• 15 g salt
• 1 small packet dried yeast
• 250 ml water
• 250 ml milk
Other:
• Baking tray which has been 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 volume.
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.
• Time in the appliance: 60 minutes
• Shelf position: 1
9.3 White Bread
Ingredients:
• 1000 g flour
• 40 g fresh yeast or 20 g dried yeast
• 650 ml milk
• 15 g salt
Other:
• Baking tray which has been 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
volume.
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 again by half their
volume.
Before baking, dust them with flour and
with a sharp knife cut 3 - 4 diagonal lines,
at least 1 cm deep.
• Time in the appliance: 45 minutes
• Shelf position: 1
9.4 Yeast Plait
Ingredients for the dough:
• 650 g flour
• 20 g yeast
• 200 ml milk
• 40 g sugar
• 5 g salt
• 5 egg yolks
• 200 g softened butter
Ingredients for the filling:
• 250 g chopped walnuts
• 20 g breadcrumbs
• 1 teaspoon ground ginger
ENGLISH
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