Electrolux EBCSL70CN Recipe Book download pdf (Page 30)

Farmer Bread

Ingredients:

• 500 g wheat flour

• 250 g rye flour

• 15 g salt

• 1 small packet dried yeast

• 250 ml water

• 250 ml milk

Other:

• Baking tray which has been greased or

lined with baking parchment

Method:

Place wheat flour, rye flour, salt and dried

yeast in a large bowl.

Mix water, milk and salt and add to the

flour. Knead all ingredients into a worka-

ble dough. Leave the dough to rise until it

doubles in volume

Shape the dough into a long loaf and

place on the baking tray which has been

greased or covered with baking parch-

ment.

Leave the loaf to rise again by half its vol-

ume.

Before baking dust with a little flour and

with a sharp knife cut 3 - 4 diagonal lines,

at least 1 cm deep.

– Time in the appliance: 50 minutes

– Shelf position: 2

– For steam ovens: add 100 ml of water

into the water drawer

Rich Yeast Plait

Ingredients for the dough:

• 750 g flour

• 30 g yeast

• 400 ml tepid milk

• 10 g sugar

• 15 g salt

•1 egg

• 100 g softened butter

Ingredients for the finish:

• 1 egg yolk

• a little milk

Method:

Sieve the flour into a mixing bowl, make a

well in the centre. Cut up the yeast, place

it in the well, stir in with the milk and some

of the sugar and some of the flour from

around the edge, sprinkle with flour, leave

to rise in a warm place until the flour

sprinkled on the pre-dough is showing

cracks.

Put the rest of the sugar, salt, egg and

butter on the edge of the flour. Knead all

ingredients into a workable yeast dough.

Leave the dough to rise in a warm place

until it is about double the size.

Then weigh out into three equally sized

pieces of dough and shape each one into

a rope. Plait the three ropes together.

Then cover and leave to rise for another

half an hour. Coat the surface of the plait

with a mixture of egg yolk and milk and

then put in the appliance.

– Time in the appliance: 50 minutes

– Shelf position: 2

2.8 Casseroles/Gratins

Lasagne

Ingredients for the meat sauce:

• 100 g streaky bacon

•1 onion

• 1 carrot

• 100 g celery

• 2 tablespoons olive oil

• 400 g mince (a mixture of beef and

pork)

• 100 ml meat stock

• 1 small tin tomatoes, chopped (about

400 g)

• oregano, thyme, salt and pepper

Ingredients for the Béchamel sauce:

• 75 g butter

• 50 g flour

• 500 ml milk

• salt, pepper and nutmeg

Put together with:

• 3 tablespoons butter

• 250 g green lasagne

• 50 g Parmesan cheese, grated

• 50 g Emmental cheese, grated

Method:

Using a sharp knife cut the bacon from

the rind and gristle and cut into fine dice.

Peel the onion and carrot, clean the cele-

ry, dice all vegetables finely.

Heat the oil in a casserole, sauté the ba-

con and the diced vegetables while stir-

ring constantly.

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