Miele H6200B User Manual download pdf (Page 117)

Olive bread

Ingredients

450 g strong white flour

1/2 cube of fresh yeast (21 g)

150 ml white wine

4 eggs

50 g olive oil

100 g ham, finely diced

100 g grated pecorino cheese

1 tsp dried marjoram

1/2–1 tsp salt

100 g chopped walnuts

100 g black olives, coarsely chopped

Method

Knead the flour, yeast, wine, eggs and

oil to a smooth dough, cover and prove

for 50-60 minutes using Conventional

heat at 35 °C.

Then mix the ham, cheese, marjoram

and salt and knead into the dough with

the chopped walnuts. Finally knead in

the coarsely chopped olives.

Place the very soft dough into a

greased loaf tin (approx. 30 cm), cover

and place in the oven. Prove for

50–60 minutes using Conventional heat

at 35 °C. Slash the top of the loaf

lengthways and then bake until golden.

Settings

Oven function Moisture plus d

Number/type of

bursts of steam

2

Temperature 160–180 °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 65–75 minutes

Recipes

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