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Diamant – Sonntagsstuten
Doppelbackform Große Backform
Stufe I Stufe I Stufe II
Brotgewicht ca. 400 g 2 x 400 g 1000 g 1500 g
Wasser oder Milch 140 ml 280 ml 375 ml 570 ml
Diamant-Backm. Sonntagsstuten 300 g 600 g 750 g 1125 g
Eier, verquirlt ½ 1 2 3
Butter 12 g 25 g 30 g 45 g
Trockenhefe 3 g 4 g 5 g 7,5 g
PROGRAMM: BASIS
Diamant – Weißbrot
Doppelbackform Große Backform
Stufe I Stufe II Stufe I Stufe II
Brotgewicht ca. 400 g 2 x 400 g 1000 g 1500 g
Wasser oder Milch 140 ml 450 ml 450 ml 675 ml
Diamant-Backmischung Weißbrot 300 g 600 g 750 g 1125 g
Trockenhefe 3,5 g 7 g 9 g 13,5 g
Trockenhefe 3,5 g 7 g 9 g 13,5 g
PROGRAMM: SCHNELL
Variation zur Weihnachtszeit:
Kirsch-Brot mit Diamant - Weißbrot
Doppelbackform Große Backform
Stufe I Stufe II Stufe I Stufe II
Brotgewicht ca. 400 g 2 x 400 g 1000 g 1500 g
Wasser, Kirschsaft oder Milch 160 ml 320 ml 475 ml 720 ml
Diamant-Backmischung Weißbrot 250 g 500 g 750 g 1125 g
Kandierte Kirschen 60 g 160 g 250 g 375 g
Trockenhefe 3 g 6 g 9 g 13,5 g
Trockenhefe 3 g 6 g 9 g 13,5 g
PROGRAMM: SCHNELL
Schoko-Mandel-Brot mit Diamant - Weißbrot
Doppelbackform Große Backform
Stufe I Stufe I Stufe II
Brotgewicht ca. 400 g 2 x 400 g 1000 g 1500 g
Wasser oder Milch 190 ml 380 ml 475 ml 720 ml
Diamant-Backmischung Weißbrot 300 g 600 g 750 g 1125 g
Kakao ¾ EL 1½ EL 2 EL 3 EL
Bittermandel-Aroma 3 - 4
Tropfen
¾ Fl. 1 Fl. 1,5 Fl.
Mandeln 50 g 100 g 125 g 175 g
Trockenhefe 3,5 g 7 g 9 g 13,5 g
Trockenhefe 3,5 g 7 g 9 g 13,5 g
PROGRAMM: SCHNELL
Orangen-Schoko-Brot mit Diamant – Weißbrot
Doppelbackform Große Backform
Stufe I Stufe I Stufe II
Brotgewicht ca. 400 g 2x 400 g 1000 g 1500 g
Wasser oder Milch 190 ml 380 ml 475 ml 720 ml
Diamant-Backmischung Weißbrot 300 g 600 g 750 g 1125 g
Orangen-Aroma 4 Tropfen ¾ Fl. 1 Fl. 1,5 Fl.
Schoko-Tröpfchen 100g 200 g 250 g 375 g
Trockenhefe 3,5 7 g 9 g 13,5 g
Trockenhefe 3,5 7 g 9 g 13,5 g
PROGRAMM: SCHNELL
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