| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/2 x ca. 450 g | Loaf: |
| 1 Packung | Yeast |
| 3 Tasse | Bread flour |
| 1/4 Tasse | Sugar |
| 1 Teelöffel | Salt |
| 1 Esslöffel | Butter |
| 1 | Egg |
| 2 Teelöffel | Lemon rind; dried, grated |
| 1/2 Teelöffel | Lemon extract |
| 7 x ca. 30 g | Lemonade; * |
| 1/4 Tasse | Water; very hot |
| 2 Teelöffel | Poppy Seeds |
|
Throw everything in and press play. I use the white bread setting.
As far as I know, this is an original. It's sized for a 1.5 pound (R2D2-style) Welbilt.
* I know that 7 oz is a weird measurement, but it seems to be what works. If I use a full cup, then it comes out very gooey, and 3/4 cup is a little too dry. Also, I make this with refrigerated lemonade and the hottest tap water I can get, but I always use the timer. The proper way to do it would be to heat the lemonade and water to 130°F or so.
>From: Patti Beadles <patti@hosehead. Intel. Com>
|
|
Anmerkungen zum Rezept:
|
