Sharp R-82STN Operation Manual With Cookbook page 59

Great Britain
White tin loaf
Total cooking time: 25-29 minutes
Utensils required: rectangular tin (approx. 25 x 11 x 9
cm)
Ingredients
25 g fresh yeast
1 tsp sugar
250 ml lukewarm water
500 g wheat flour
1 tsp salt
15 g butter
1 tsp butter to grease the tin
1 egg yolk
1 tbsp water
Preparation
1. Dissolve the yeast and sugar in the lukewarm water.
2. Combine the flour and salt in a large bowl. Make a
depression in the centre, pour the yeast mixture into
it and mix in a little flour. Dot flakes of butter
around the edge. Knead all the ingredients thor-
oughly.
3. Cover the bowl with a tea-towel and leave the dough
to rise in a warm place for 30 minutes.
4. Knead the dough once more and place it in the
greased rectangular tin.
5. Cover the bowl and leave the dough to rise a second
time in a warm spot for 30 minutes until it has dou-
bled in height.
6. Mix the egg yolk with the water. Make a single cut
lengthways on top of the bread and brush it with the
egg yolk mixture.
7. Place the tin in the oven and cook.
1. 18-20 min
2. 7-9 min
o
10 % + 200 C
o
200 C
Germany
Multigrain bread
Dreikornbrot
Total cooking time: 27-30 minutes
Utensils required: pizza tin (dm. approx. 30 cm)
Ingredients
100 g rye flour
550 g wheat flour (type 550)
100 g linseed
100 g sesame seeds
60 g fresh yeast
1/2 l water
1 tbsp
Preparation
1. Make bread dough from the ingredients and let it rise
for approx. 30 minutes.
2. Lightly grease the pizza tin and dust with a little flour.
3. Thoroughly knead the dough once more and form it
into an elongated shape. Place it on the pizza tin,
cover it and let it prove for approx. 30-40 minutes.
Preheat the oven to 230
4. Brush the bread with a little water and prick it several
times with a fork.
5. Place the bread on the turntable in the preheated
oven and cook.
(The recipe yields approx. 1.3 kg).
27-30 min
57
RECIPES
o
C.
o
10 % + 230 C