Manual Unold 68511 Backmeister (page 86 of 134) (English, German, Dutch, French, Spanish)

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Wortelbrood

Dub. bakvorm Grote bakvorm

Stufe I Stufe I Stufe II

Broodgewicht ca. 400 g 2 x 400 1.000 g 1.600 g

Water 140 ml 275 ml 350 ml 550 ml

Boter 15 g 25 g 30 g 50 g

Meel type 550 260 g 500 g 650 g 1.000 g

Fijngehakte wortels 30 g 60 g 90 g 120 g

Zout ½ TL 1 TL 1 ½ TL 2 TL

Suiker ½ TL 1 TL 1 ½ TL 2 TL

Droge gist 1/3 p. ¾ p. 1 p. 1 ½ p.

PROGRAMMA: BASIS OF SCHNELL

Gevarieerd brood voor het ontbijt

IP: De knapperige müsli

kunt u door choco- of uw

persoonlijk lievelingsmüsli

vervangen.

Dub. bakvorm Grote bakvorm

Stufe I Stufe I Stufe II

Broodgewicht ca. 750 g 1.020 g 1.020 g 1.500 g

Melk 125 ml 250 ml 330 ml 500 ml

Tarwemeel type 405 220 g 425 g 570 g 850 g

Suiker 1 EL 1 ½ EL 2 EL 3 EL

Zout ½ TL 1 TL 1 ½ TL 2 TL

Gedroogde pruimen,

grof gehakt

10 g 15 g 20 g 30 g

gedroogde abrikozen,

grof gehakt

10 g 15 g 20 g 30 g

Knapperige müsli 25 g 50 g 75 g 100 g

Kokosvlokken ½ TL 3/4 EL 1 EL 1 ½ EL

Boter 15 g 25 g 35 g 50 g

Droge gist ½ p. ¾ p. 1 p. 1 ½ p.

Programma: SCHNELL OF HEFEKUCHEN

Attentie! Met het programma Hefekuchen wordt het brood

luchtiger, waarbij dan echter uitsluitend de hoe-

veelheden van stand I gebruikt mogen worden,

omdat anders het volume te groot wordt.

Eierbrood

TIP: Eerst het ei in de

maatbeker breken, dan met

water tot aan de vereiste

hoeveelheid aanlengen. Het

brood onmiddellijk bakken

en nog vers consumeren.

Dub. bakvorm Grote bakvorm

Stufe I Stufe I Stufe II

Broodgewicht ca. 370 g 2 x 370 1.050 g 1.500 g

Eieren

met water of melk

aanlengen tot

140 ml

275 ml

400 ml

550 ml

Margarine/boter 12,5 g 25 g 35 g 50 g

Zout ½ TL 1 TL 1 ½ TL 2 TL

Suiker ½ TL 1 TL 1 ½ TL 2 TL

Meel type 550 250 g 500 g 700 g 1.000 g

Gist 1/3 p. ¾ p. 1 p. 1 ½ p.

Programma: BASIS

Pizzabrood

Dub. bakvorm Grote bakvorm

Stufe I Stufe I Stufe II

Broodgewicht ca. 460 g 2 x 460 1.330 g 1.880 g

Water 190 ml 375 ml 570 ml 750 ml

Olie 1 TL 1 EL 1 ½ EL 2 EL

Zout ½ TL 1 TL 1 ½ TL 2 TL

Suiker ½ TL 1 TL 1 ½ TL 2 TL

Oregano 1/3 TL ¾ TL 1 TL 1 ½ TL

Parmezaanse kaas 1 ½ TL 2 ½ EL 3 ½ EL 5 EL

Maïsgriesmeel 50 g 100 g 150 g 200 g

Meel type 550 240 g 475 g 650 g 950 g

Droge gist 1/3 p. ¾ p. 1 p. 1 ½ p.

PROGRAMMA: SCHNELL

Yoghurtbrood

Dub. bakvorm Grote bakvorm

Stufe I Stufe I Stufe II

Broodgewicht ca. 400 g 2 x 400

1.150 g 1.600 g

Water of melk 125 ml 250 ml 300 ml 500 ml

Yoghurt 75 g 150 g 200 g 300 g

Zout ½ TL 1 TL 1 ½ TL 2 TL

Suiker ½ TL 1 TL 1 ½ TL 2 TL

Meel type 550 250 500 g 700 g 1.000 g

Droge gist 1/3 p. ¾ p. 1 p. 1 ½ p.

Programma: BASIS

Courgettebrood

TIP: Het brood smaakt

bijzonder lekker, als u

het met olijfolie bestrijkt

wanneer het brood nog

heet is.

Dub. bakvorm Grote bakvorm

Stufe I Stufe I Stufe II

Broodgewicht ca. 420 g 2 x 420

1.250 g 1.680 g

Water 25 ml 50 ml 75 ml 100 ml

Tarwemeel type 550 250 g 500 g 750 g 1.000 g

Rauwe courgette, jn ge-

sneden

150 g 300 g 450 g 600 g

Zout ½ TL 1 TL 1 ½ TL 2 TL

Suiker ½ TL 1 TL 1 ½ TL 2 TL

PROGRAMMA: BASIS

Frans kruidenbrood

Dub. bakvorm Grote bakvorm

Stufe I Stufe I Stufe II

Broodgewicht ca. 425 g 2 x 425 1.250 g 1.750 g

Water 175 ml 350 ml 480 ml 700 ml

Tarwemeel type 550 270 g 525 g 700 g 1.050 g

Harde-tarwemeel 50 g 75 g 100 g 150 g

Suiker ½ TL 1 TL 1 ½ TL 2 TL

Zout ½ TL 1 TL 1 ½ TL 2 TL

Fijngehakte peterselie,

dille en waterkers

1 EL 1 ½ EL 2 EL 3 EL

Teentjes knoook jn

platgedrukt

1 st. 2 st. 3 st. 4 st.

Boter 10 g 15 g 20 g 30 g

Droge gist 1/3 p. ¾ p. 1 p. 1 ½ p.

PROGRAMMA: BASIS OF SCHNELL

Zonnebloembrood

Dub. bakvorm Grote bakvorm

Stufe I Stufe I Stufe II

Broodgewicht ca. 440 g 2 x 440 1.310 g 1.790 g

Water 190 ml 375 ml 550 ml 750 ml

Boter 15 g 30 g 40 g 60 g

Meel type 550 270 g 525 g 700 g 1.050 g

Zout ½ TL 1 TL 1 ½ TL 2 TL

Suiker ½ TL 1 TL 1 ½ TL 2 TL

Zonnebloempitten 20 g 35 g 50 g 70 g

Droge gist 1/3 p. ¾ p. 1 p. 1 ½ p.

PROGRAMMA: BASIS OF SCHNELL

Brood met roomkaas

Dub. bakvorm Grote bakvorm

Stufe I Stufe I Stufe II

Broodgewicht ca. 400 g 2 x 400 1.200 g 1.600 g

Water of melk 100 ml 200 ml 300 ml 450 ml

Margarine/boter 15 g 30 g 40 g 60 g

Eieren, geklopt ½ 1 1 2

Zout ½ TL 1 TL 1 ½ TL 2 TL

Suiker 1 TL 1 EL 1 ½ EL 2 EL

Korrelige roomkaas 60 g 125 g 200 g 250 g

Meel type 550 250 g 500 g 700 g 1.000 g

Droge gist 1/3 p. ¾ p. 1 p. 1 ½ p.

PROGRAMMA: SCHNELL

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Unold 68511 Backmeister Manual

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