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Bread with raisins, apricots and notes

Bread with raisins, apricots and notes

Bread with raisins, apricots and notes

* 450 gr flower for blank bread
* 10 gr dried leaven
* 1 small pocket vanilla sugar
* 20 gr butter
* 2,5-3 dl milk
* 1 egg
* 75 gr dried apricots
* 75 gr mixed crude notes
* 200 gr raisins
* powder sugar

do in a bowl; flower, leaven, vanilla sugar, and butter. heat the milk to lukewarm. the egg with a whisk separately and gives to klop so much milk that the level reaches tight 3 dl. give the milk mixture in the bowl. couple the machine on normal and the bruining on informs. link the machine. snij the apricots in shreds and chop the notes grof. joint them with the raisins after the first piepje.

serum feather tips:
obtain it bread directly after baking from the form and lets on a grating cool down. powder the upper part thick with powder sugar.

Have you no barge machine, do then all ingredients well knead, lets then approximately 30 minus rise, again opkneden and then 30 to minus let rise, in the meantime preheat the furnace on 200°C, it bread in the middle of twists the furnace to put back and the furnace to 180°C and afbakken in 40 minutes.
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