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Rozijnenbrood
Totale bereidingstijd: 115-145 minuten
Ingrediënten
1 blokje gist (42 g)
240 ml karnemelk, lauw
500 g meel
100 g suiker
1 snufje zout
20 g boter, vloeibaar
125 g magere kwark
250 g rozijnen
Voor het bestrijken
water
Bereiding
Los de gist al roerend in lauwe karne-
melk op. Voeg het meel, de suiker, het
zout, de boter en de kwark toe. Kneed
het geheel totdat er een gladde deeg-
massa ontstaat. Laat het deeg afgedekt
in de oven 25–35 minuten rijzen (oven-
functie "Boven-Onderwarmte", tempera-
tuur 35 °C).
Kneed de rozijnen door het deeg. Doe
het deeg in een ingevette bakvorm (ca.
30 cm). Laat het deeg afgedekt in de
oven 20-30 minuten rijzen (ovenfunctie
"Boven-Onderwarmte", temperatuur
35 °C).
Bestrijk het oppervlak met water en bak
het brood vervolgens goudbruin.
Instellingen
Ovenfunctie Professional d
Aantal/soort
stoominjectie(s)
i
Temperatuur 150–170 °C
Waterhoeveelheid ca. 150 ml
Niveau 1
1e stoominjectie 5 minuten na de
start van de berei
-
ding
Bereidingstijd 55–65 minuten
Recepten
133
133


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