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Abrikozenbrood
Totale bereidingstijd: 110–120 minuten
Ingrediënten
1 blokje gist (42 g)
200 ml melk, lauw
500 g bloem
60 g suiker
1 pakje vanillesuiker
1 snufje zout
1 theelepel geraspte citroenschil
100 g boter, zacht
1 ei
100 g abrikozen, gedroogd
50 g pistachenootjes, gehakt
Voor het bestrijken
melk
Accessoires
langwerpige bakvorm 30 cm
Bereiding
Los de gist al roerend in de lauwe melk
op. Voeg de bloem, de suiker, de vanil‐
lesuiker, het zout, de geraspte citroen‐
schil, de boter en het ei toe en kneed
het geheel totdat er een gladde massa
ontstaat. Doe het deeg in de oven en
kies het automatische programma
"Taart / cake \ Gistdeeg \ 30 minuten
laten rijzen".
Snijd de abrikozen in blokjes. Kneed de
blokjes en de gehakte pistachenootjes
vervolgens door het deeg. Maak van
het deeg een langwerpig brood en doe
dat in de ingevette bakvorm. Doe het
deeg in de oven en kies het automa‐
tische programma "Taart / cake \ Gist‐
deeg \ 15 minuten laten rijzen".
Bestrijk het brood met melk en bak het.
Aanbevolen instelling
Ovenfunctie: Profi
Temperatuur: 160-170 [160-170]
(150-160) °C
Opwarmfase: snel
Verwarmingssoort: Boven-onderwarmte
Niveau: 2 [1] (1)
Aantal/soort stoominjectie(s):
2 stoomstoten/Handmatig
Waterhoeveelheid: zie display
1e stoominjectie: meteen na inschuiven
product
2e stoominjectie: 10 minuten later
Bereidingstijd: 45-55 [45-55] (50-60) mi‐
nuten
71


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