Miele H6200B User Manual download pdf (Page 133)

Bacon or herb baguettes

Makes 2

Ingredients

1 cube of fresh yeast (42 g)

250 ml lukewarm water

250 g strong white flour

250 g strong wholemeal flour

1 tsp sugar

2 tsp salt

1/2 tsp pepper

3 tbsp oil

150 g finely diced cooked ham or

bacon, or 3 tbsp each of chopped

parsley, dill and chives

For glazing

Milk

Method

Dissolve the yeast in lukewarm water.

Then add to the white flour, wholemeal

flour, sugar, salt, pepper and oil and

knead for 3–4 minutes until you get a

smooth dough. Cover and prove in the

oven for 40–50 minutes using

Conventional heat at 35 °C.

Fold in the diced ham or bacon or the

herbs. Shape the dough into two

approx. 35 cm long baguettes and

place them on a baking tray or a

perforated baking tray. Make diagonal

slashes in the top of the baguettes,

cover and prove in the oven for a

further 15–20 minutes using

Conventional heat at 35 °C.

Brush the baguettes with milk and then

bake until golden.

Settings

Oven function Moisture plus d

Number/type of

bursts of steam

I

Temperature 190–210 °C

Amount of water approx. 150 ml

Shelf level 1

1st burst of steam After placing food

in oven

Duration 25–35 minutes

Recipes

133

1 ... 132 133 134 ... 172

Comments to this Manuals

No comments