Sharp R-85ST-A operation manual Party bread, Raisin bread, For coating

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Recipes

Cakes, Bread, Desserts and Drinks

Denmark

Party bread

Total cooking time: 18-20 minutes

Utensils needed: pizza tin (dm. approx. 30 cm)

Ingredients

190	g	wheat flour
190	g	rye flour
40	g	yeast
1/4	l	buttermilk
125	g	quark
1 1/2 tsp		salt
ca. 50 ml		buttermilk
		poppy, sesame and caraway seeds

Preparation

1.Make a bread dough from the above ingredients. Cover it and let it rise for about 30 minutes.

2.Line the pizza tin with greaseproof paper.

3.Knead the dough and divide it into 2-3 rolls. Cut into 19 similarly sized pieces and shape them into bread rolls. Place one roll at the centre and the others in a circular pattern around it. Brush the rolls with buttermilk and sprinkle over alternately with poppy seeds, sesame seeds and caraway seeds.

4.Let the dough prove for another 30 minutes or so.

5.Preheat the oven to 230° C.

Place the baking tin on the turntable in the oven and bake.

18-20 min. 90 W + 230° C

Great Britain

Raisin bread

Total cooking time: approx. 25-29 minutes

Utensils required: rectangular baking tin (approx. 25 x 11 x 8 cm)

Ingredients

15	g	fresh yeast
1	tbsp	sugar
275	ml	lukewarm water
450	g	wheat flour
1	tsp	salt
25	g	margarine or butter
100	g	raisins
200	ml	water
2	tbsp	rum (or a few drops of rum essence)
1	tsp	butter to grease the baking tin

For coating

1egg yolk

1tbsp water

Preparation

1.Dissolve the yeast in the lukewarm water.

2.Mix the flour and salt in a large bowl. Make a depression in the centre and pour in the yeast mixture. Stir in a little flour. Dot the flour around the edges with flakes of butter. Work all the ingredients into a smooth dough.

3.Cover the bowl with a tea-towel and leave to rise in a warm place for 30 minutes.

4.Meanwhile wash the raisins and soak them for 5-10 minutes in water and dry them thoroughly. Stir the rum into the raisins and let it permeate them.

Thoroughly knead the dough once more, working the raisins into it.

5.Put the bread dough in the greased baking tin, cover it and let it prove in a warm spot for 15 minutes.

6.Combine the egg yolk and the water. Make a single cut lengthways in the top of the raisin bread and brush with the egg yolk mixture.

7.Place the tin on the turntable and cook.

1. 21-23 min. 90 W + 200° C

2. 4-6 min. 200° C

GB-50