Miele H6200B User Manual download pdf (Page 116)

Herb bread

Ingredients

1/2 cube of fresh yeast (21 g)

300 ml milk, lukewarm

500 g strong white flour

1 tsp salt

1 tbsp coarsely chopped parsley

1 tbsp coarsely chopped fresh dill

1 tbsp coarsely chopped chives

For glazing

Milk

Method

Dissolve the yeast in lukewarm milk.

Then add to the flour, salt and herbs

and knead for 3-4 minutes until you get

a smooth dough. Cover the dough and

place in the oven to prove for

30-40 minutes using Conventional heat

at 35 °C.

Place the dough in a greased loaf tin

(approx. 30 cm). Slash the top of the

dough in a criss-cross pattern with a

sharp knife. Place in the oven and

prove for 15-20 minutes using

Conventional heat at 35 °C.

Brush the top with milk and bake until

golden.

Settings

Oven function Moisture plus d

Number/type of

bursts of steam

2

Temperature 150–170 °C

Amount of water approx. 200 ml

Shelf level 1

1st burst of steam 5 minutes after

starting the

programme

2nd burst of

steam

After another

10 minutes

Duration 50–60 minutes

Recipes

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