Raisin Bread - Sharp R-85ST-A Operation Manual

R-85ST-A_En Ckbk.qxd
Recipes
Cakes, Bread, Desserts and Drinks
Denmark
Party bread
Total cooking time: 18-20 minutes
Utensils needed: pizza tin (dm. approx. 30 cm)
Ingredients
190 g wheat flour
190 g rye flour
40 g yeast
1/4 l buttermilk
125 g quark
1 1/2 tsp salt
ca. 50 ml buttermilk
poppy, sesame and caraway seeds
Preparation
1. Make a bread dough from the above ingredients.
Cover it and let it rise for about 30 minutes.
2. Line the pizza tin with greaseproof paper.
3. Knead the dough and divide it into 2-3 rolls. Cut
into 19 similarly sized pieces and shape them into
bread rolls. Place one roll at the centre and the
others in a circular pattern around it. Brush the rolls
with buttermilk and sprinkle over alternately with
poppy seeds, sesame seeds and caraway seeds.
4. Let the dough prove for another 30 minutes or so.
5. Preheat the oven to 230° C.
Place the baking tin on the turntable in the oven and
bake.
18-20 min.
7/2/07 2:42 PM Page 54
90 W + 230° C
Great Britain

Raisin bread

Total cooking time: approx. 25-29 minutes
Utensils required: rectangular baking tin
(approx. 25 x 11 x 8 cm)
Ingredients
15 g fresh yeast
1 tbsp sugar
275 ml lukewarm water
450 g wheat flour
1 tsp salt
25 g margarine or butter
100 g raisins
200 ml water
2 tbsp rum (or a few drops of rum essence)
1 tsp butter to grease the baking tin
For coating
1 egg yolk
1 tbsp water
Preparation
1. Dissolve the yeast in the lukewarm water.
2. Mix the flour and salt in a large bowl. Make a
depression in the centre and pour in the yeast
mixture. Stir in a little flour. Dot the flour around
the edges with flakes of butter. Work all the
ingredients into a smooth dough.
3. Cover the bowl with a tea-towel and leave to rise in a
warm place for 30 minutes.
4. Meanwhile wash the raisins and soak them for 5-10
minutes in water and dry them thoroughly. Stir the
rum into the raisins and let it permeate them.
Thoroughly knead the dough once more, working
the raisins into it.
5. Put the bread dough in the greased baking tin, cover
it and let it prove in a warm spot for 15 minutes.
6. Combine the egg yolk and the water. Make a single
cut lengthways in the top of the raisin bread and
brush with the egg yolk mixture.
7. Place the tin on the turntable and cook.
1. 21-23 min.
2. 4-6 min.
GB-50
90 W + 200° C
200° C