Miele H6200B User Manual download pdf (Page 135)

Apricot loaf

Ingredients

1 cube of fresh yeast (42 g)

200 ml milk, lukewarm

500 g strong white flour

60 g sugar

1 tbsp. vanilla sugar

A pinch of salt

1 tsp grated lemon zest

100 g softened butter

1 egg

100 g dried apricots

50 g chopped pistachio nuts

For glazing

Milk

Method

Dissolve the yeast in lukewarm milk.

Then add to the flour, sugar, vanilla

sugar, salt, lemon zest, butter and egg

and knead until you get a smooth

dough. Cover the dough and place in

the oven to prove for about 30 minutes

using Conventional heat at 35 °C.

Dice the apricots and knead into the

dough with the pistachios. Shape into a

loaf and place in a greased loaf tin

(approx. 30 cm long). Cover and place

in the oven to prove for a further 15

minutes using Conventional heat at

35 °C.

Glaze the apricot loaf with milk and

then bake.

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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