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Olivenbrot
Zubereitungszeit 185–215 Minuten
Zutaten
450 g Mehl
1/2 Würfel Hefe (21 g)
150 ml Weißwein
4 Eier
50 g Olivenöl
100 g roher Schinken, fein gewürfelt
100 g Pecorino, gerieben
1 TL Majoran, gerebelt
1/2–1 TL Salz
100 g Walnusskerne, gehackt
100 g schwarze Oliven, grob gehackt
Zubereitung
Mehl, Hefe, Wein, Eier und Öl zu einem
glatten Teig verkneten. Im Backofen zu-
gedeckt bei 35 °C Ober-/Unterhitze
50–60 Minuten gehen lassen.
Anschließend Schinken, Käse, Majoran
und Salz vermischen, mit den gehack-
ten Walnüssen unter den Teig kneten.
Zuletzt vorsichtig die grob gehackten
Oliven unterkneten.
Den sehr weichen Teig in eine gefettete
Kastenform (ca. 30 cm) geben, zuge
-
deckt bei 35 °C Ober-/Unterhitze
50–60 Minuten gehen lassen. Das Brot
längs einschneiden und goldbraun ba
-
cken.
Einstellungen
Betriebsart Klimagaren d
Anzahl/Art der
Dampfstöße
2
Temperatur 160–180 °C
Wassermenge ca. 200 ml
Ebene 1
1. Dampfstoß 5 Minuten nach
Start des Garvor
-
gangs
2. Dampfstoß nach weiteren
10 Minuten
Backzeit 65–75 Minuten
Rezepte
121
121


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Others manual(s) of Miele H6200B

Miele H6200B User Manual - English - 172 pages

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