Olive Bread - Miele H 6000 Recipe Book

Olive bread

Preparation time: 165–175 minutes
Ingredients
450 g plain 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
Accessories
30 cm loaf tin
Preparation with the Automatic
programme
Crumble the yeast and knead the flour,
yeast, wine, eggs and oil to a smooth
dough.
Mix the ham, cheese, marjoram and
salt and knead into the dough with the
walnuts. Finally, knead the chopped
olives into the dough.
Place the very soft dough into the
greased loaf tin and bake immediately.
Preparation for Moisture Plus
Mix the flour, yeast, wine, eggs and oil
and knead into a smooth dough. Place
in the oven and select the Automatic
programme Cakes \ Yeast dough \
Prove for 45 minutes.
Mix the ham, cheese, marjoram and
salt and knead into the dough with the
walnuts. Finally, knead the chopped
olives into the dough.
Place the very soft dough into the
greased loaf tin and place in the oven.
Select the Automatic programme Cakes
\ Yeast dough \ Prove for 45 minutes.
Slash the top of the loaf lengthways
and then bake until golden.
Automatic programme settings
Oven function: Automatic programmes
Programme: Bread \ Olive bread
Shelf level: See display
Amount of water: See display
Programme duration: approx. 127 [127]
(117) minutes
Moisture Plus settings
Oven function: Moisture Plus
Temperature: 170–180 °C
Pre-heat: Yes
Heating-up phase: Rapid
Type of heating: Conventional Heat
Shelf level: 2 [1] (1)
No./Type of bursts of steam:
2 bursts of steam/Manual
Amount of water: See display
1st burst of steam: Immediately after
placing food in the oven
2rd burst of steam: After another 10
minutes
Duration: 60–70 minutes
Baking
75