AEG BP8314001M User Manual
Page 6
Method:
• Place flour and salt in a large bowl. Dis-
solve the yeast in the water and add to
the flour. Knead all ingredients into a
workable dough. Leave the dough to
rise until it doubles in volume. Cut the
dough into pieces, form into rolls and
place on the greased baking tray or pa-
tisserie tray (special accessory). Leave
rolls to rise again for approx. 25 mi-
nutes. Before baking, cut a cross in the
rolls. Sprinkle with poppy, caraway or
sesame seeds, if desired.
13 - FARMER BREAD
Ingredients:
• 500 g wheat flour
• 250 g rye flour
• 15 g salt
• 1 small packet dried yeast (approxi-
mately 8 g)
• 250 ml water
• 250 ml milk
• 15 g salt
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 workable
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 parchment. Leave the loaf
to rise again by half its volume. Before
baking dust with a little flour.
– Shelf position: 2
14 - DOUGH PROVING
You can use this automatic function with
any recipe for yeast dough you like. It
gives you a good atmosphere for rising.
Put the dough into a dish that is big
enough for rising and cover it with a wet
towel or plastic foil. Insert a wire shelf on
shelf position one and put the dish in.
Close the door and set the function
dough proving. Set the necessary time.
15 - POTATO GRATIN
Ingredients:
• 1000 g potatoes
• 1 teaspoon each of salt, pepper and
nutmeg
• 2 cloves of garlic
• 200 g grated cheese
• 3 eggs
• 100 ml milk
• 250 ml cream
• 4 tablespoons butter
Method:
• Peel potatoes, slice thinly, dry and then
season. Rub an ovenproof baking dish
with a clove of garlic and then grease
the dish with a little butter. Spread half
of the seasoned potato slices in the
dish and sprinkle some of the grated
cheese over them. Layer the rest of the
potato slices over this and spread the
rest of the grated cheese on top. Crush
the second clove of garlic and beat it
together with the eggs, the milk and
the cream. Pour the mixture over the
potatoes and spread the rest of the
butter in small knobs on the gratin.
– Shelf position: 2
16 - LASAGNE
6
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