Miele H6200B User Manual download pdf (Page 114)

White bread

Ingredients

1/2 cube of fresh yeast (21 g)

250 ml lukewarm water

500 g strong white flour

1 1/2 tsp salt

1 1/2 tsp sugar

20 g softened butter

For glazing

Milk

Method

Dissolve the yeast in lukewarm water.

Then add to the flour, salt, sugar and

butter and knead for 4–5 minutes until

you get a smooth dough.

Shape the dough into a ball. Cover and

prove in the oven for 30 minutes using

Conventional heat at 35 °C.

Lightly knead the dough and shape into

a loaf approx. 25 cm long. Place on a

baking tray then make a few diagonal

cuts about 1 cm deep in the top using a

sharp knife. Place in the oven and

prove for 15-20 minutes using

Conventional heat at 35 °C.

Brush the top with water and bake until

golden.

Settings

Oven function Moisture plus d

Number/type of

bursts of steam

i

Temperature 170–190 °C

Amount of water approx. 150 ml

Shelf level 2

1st burst of steam After placing food

in oven

Duration 35–45 minutes

Recipes

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