Miele H6200B User Manual download pdf (Page 123)

Italian mozzarella bread

Dough ingredients

1 cube of fresh yeast (42 g)

200 ml lukewarm water

500 g strong white flour

1 tsp salt

3 tbsp olive oil

Topping ingredients

125 g diced mozzarella

100 g coarsely grated Pecorino

2 cloves of garlic, finely chopped

2 tbsp basil, chopped

For glazing

Olive oil

Top with

1 tsp coarse grained salt

Some sprigs of rosemary

1 tsp coloured, coarsely ground pepper

Method

Dissolve the yeast in lukewarm milk.

Then add to the remaining ingredients

and knead to a smooth pliable dough.

Cover and place in the oven for about

45 minutes to prove using Conventional

heat at 35 °C.

Lightly knead the dough and roll out

into a rectangle (30 x 40 cm). Top with

mozzarella, pecorino, garlic and basil

then roll up from the shorter side. Place

the roll on a baking tray or perforated

baking tray. Cover and place in the

oven to prove for a further 15 minutes

approx. using Conventional heat at

35 °C.

Slash the top of the loaf through to at

least the second layer with a sharp

knife. Brush the dough with olive oil,

sprinkle with salt, rosemary and pepper

and bake until golden.

Settings

Oven function Moisture plus d

Number/type of

bursts of steam

2

Temperature 170–190 °C

Amount of water approx. 200 ml

Shelf level 1

1st burst of steam After placing food

in oven

2nd burst of

steam

After another

10 minutes

Duration 35–45 minutes

Tips

For an alternative you could also add

100 g finely chopped bottled sundried

tomatoes or 100 g of sliced black olives

before rolling the dough up.

Recipes

123

1 ... 122 123 124 ... 172

Comments to this Manuals

No comments