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Abrikozenbrood
Totale bereidingstijd: 110-120 minuten
Ingrediënten
1 blokje gist (42 g)
200 ml melk, lauw
500 g meel
60 g suiker
1 eetlepel vanillinesuiker
1 snufje zout
1 theelepel geraspte citroenschil
100 g boter, zacht
1ei
100 g abrikozen, gedroogd
50 g pistachenootjes, gehakt
Voor het bestrijken
melk
Bereiding
Los de gist al roerend in lauwe melk op.
Voeg het meel, de suiker, de vanilline-
suiker, het zout, de geraspte citroen-
schil, de boter en het ei toe. Kneed het
geheel totdat er een gladde deegmas-
sa ontstaat. Laat het deeg afgedekt in
de oven ca. 30 minuten rijzen (oven
-
functie "Boven-Onderwarmte", tempera
-
tuur 35 °C).
Snijd de abrikozen in blokjes. Kneed de
blokjes en de gehakte pistachenootjes
door het deeg. Maak van het deeg een
langwerpig brood en doe dat in een in
-
gevette bakvorm (ca. 30 cm). Laat het
deeg in de oven nog eens 15 minuten
rijzen (ovenfunctie "Boven-Onderwarm
-
te", temperatuur 35 °C).
Bestrijk het brood met melk en bak het.
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
139
139


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