AEG KM8100001M Recipe Book download pdf (Page 26)

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 oven: 50 minutes

– Oven level: 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 oven.

– Time in the oven: 50 minutes

– Oven level: 2

CASSEROLES/GRATINS

Lasagne with ham

For 2 —3 people

Ingredients:

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 300 g peeled, diced tomatoes (tinned

tomatoes)

• 300 g mushrooms, cut into slices

• 1 tsp dried herbs, e.g. oregano or

thyme

•salt

• freshly ground black pepper

• 200 g cooked ham, cut into strips

• 300 g fresh or precooked lasagne

sheets

• 250 crème fraîche

• 50 g grated Parmesan

• butter for the dish

Method:

Heat the olive oil in a pan. Sauté the

mushrooms and onion. Add the diced to-

matoes, season with the herbs and cook

for approximately 5 minutes. Season the

sauce to taste with salt and pepper.

Butter a baking dish. Cover the base with

a layer of lasagne sheets. Create alternat-

ing layers of tomato sauce, strips of ham,

crème fraîche, Parmesan and lasagne

sheets. Finish with Parmesan.

– Time in the oven: 22 minutes

– Oven level: 1

Stuffed Canneloni

As a starter for 4 people.

As a main course for 2 people.

Ingredients:

• 1 onion, finely chopped

• 1 tsp margarine

• 1 clove of garlic

• 1 packet of frozen leaf spinach (300g)

• 100 g grated cheese

• 1 tin tomatoes (400g)

• 10 cannelloni tubes (uncooked)

26

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