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Kruidenwitbrood
Totale bereidingstijd: 110-130 minuten
Ingrediënten
1/2 blokje gist (21 g)
300 ml melk, lauw
500 g meel
1 theelepel zout
1 eetlepel peterselie, grof gehakt
1 eetlepel dille, grof gehakt
1 eetlepel bieslook, grof gehakt
Voor het bestrijken
melk
Bereiding
Los de gist al roerend in lauwe melk op.
Voeg het meel, het zout en de kruiden
toe en kneed het geheel gedurende
3–4 minuten totdat er een gladde deeg-
massa ontstaat. Laat het deeg afgedekt
in de oven 30-40 minuten rijzen (oven-
functie "Boven-Onderwarmte", tempera-
tuur 35 °C).
Doe het deeg in een ingevette, lang-
werpige bakvorm (ca. 30 cm). Snijd het
brood aan de bovenkant met een
scherp mes meermaals ruitvormig in.
Laat het deeg 15–20 minuten rijzen
(ovenfunctie "Boven-Onderwarmte",
temperatuur 35 °C).
Bestrijk de bovenkant met melk en bak
het brood goudbruin.
Instellingen
Ovenfunctie Professional d
Aantal/soort
stoominjectie(s)
2
Temperatuur 150–170 °C
Waterhoeveelheid ca. 200 ml
Niveau 1
1e stoominjectie 5 minuten na de
start van de berei
-
ding
2e stoominjectie 10 minuten later
Bereidingstijd 50–60 minuten
Recepten
120
120


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Others manual(s) of Miele H6200B

Miele H6200B User Manual - English - 172 pages

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Miele H6200B User Manual - German - 172 pages

Miele H6200B User Manual - French - 116 pages


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