Buttermilk loaf
Ingredients
1 cube of fresh yeast (42 g)
240 ml lukewarm buttermilk
500 g strong white flour
100 g sugar
A pinch of salt
20 g melted butter
125 g low fat quark
250 g raisins
For glazing
Water
Method
Dissolve the yeast in lukewarm
buttermilk. Then add to the flour, sugar,
salt, butter and quark and knead until
you get a smooth dough. Place the
dough in the oven and select the Auto-
matic programme "Cakes \ Yeast dough
\ Prove for 30 minutes".
Knead in the raisins then place the
dough in a greased loaf tin (approx.
30 cm). Place in the oven and select
the Automatic programme "Cakes \
Yeast dough \ Prove for 15 minutes".
Brush the top with water and then bake
until golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Oven function c
Programme Bread \ Sweet bread
Shelf level See display
Programme
duration
approx. 60 approx.
52
Alternative settings
H 6x0x H 6x6x H 6x9x
Oven function d
Temperature 150–160
Heating-up
phase
Rapid
Shelf level 1 2 1
Number/type of
bursts of steam
1/manual
Amount of water See display
1st burst of
steam
After placing food in oven
Duration 50–60
Baking
57
To Next Page
Loading...
