AEG KB7100000 - Manual (Page 26)

• 300 ml water
• 10 g salt
Preparation:
Put flour and salt in a large bowl. Dissolve the yeast in the water. Add to the flour. Work
all ingredients into a uniform dough. Let the dough rise. It must double its size. Cut the
dough into pieces, form into rolls and place on the greased baking tray or patisserie tray
(a special accessory). Let the rolls rise again for approx. 25 minutes.
Cut a cross in the rolls before you bake them. Put poppy, caraway or sesame seeds on the
top.
Setting Shelf position Time
P 4 ROLLS 3 25 min.
PIZZA (for 1 flat baking tray or 2 round tins)
Ingredients for the dough:
• 300 g flour, type 405
• 200 ml water
• 14 g yeast
• 2 tablespoons oil
• 3 g salt
Preparation of the dough:
Crumble yeast into a bowl and dissolve in tepid water. Mix the salt into the flour and add
it with the oil to the bowl. Knead the ingredients until a workable dough that does not
stick to the bowl is produced. Then cover the dough and leave to rise until it doubles in
volume.
Ingredients for the topping:
• 2 tins of peeled, chopped tomatoes (800 g)
• 100 g salami, cut into slices, then quartered,
• 350-400 g Feta or mozzarella, cut into 1 cm cubes
• Oregano or pizza herbs
As a variation on the topping, button mushrooms or ham can also be used.
Preparation:
Sieve off the tomato juice. (Can be used for sauce.) Roll out the dough, place on a
greased baking tray. Prick dough well all over with a fork. Place the ingredients for the
topping on the base in the order given. Distribute the Feta or mozzarella evenly. Finally
sprinkle on the oregano.
Setting Shelf position Time
P 5 PIZZA 3 25 min.
QUICHE LORRAINE
Ingredients for the pastry:
• 250 g flour, type 405
• 125 g butter
• 60 ml water
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