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• 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 workable
dough. Leave the dough to rise until it dou-
bles 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 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 sprin-
kled on the pre-dough is showing cracks.
Put the rest of the sugar, salt, egg and but-
ter on the edge of the flour. Knead all ingre-
dients 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
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 celery, dice
all vegetables finely.
Heat the oil in a casserole, sauté the bacon
and the diced vegetables while stirring con-
stantly.
Gradually add the mince, sauté while stir-
ring constantly to break up and deglaze
with the meat stock. Season the meat
sauce with tomato purée, the herbs, salt
and pepper and simmer with the lid on over
a low heat for about 30 minutes.
In the meantime prepare the Béchamel
sauce: Melt the butter in a pan, add the
flour and cook until golden, stirring con-
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