Bosch 8 Series Recipes page 213

Crusty polenta bread with espresso butter
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Ingredients | For 1 loaf, approx. 20 slices
Universal pan
Mixture:
310 g wheat flour, type 550
70 g rye flour, type 1150
70 g polenta
2½ tsp dried sourdough extract, approx. 10 g
1 tsp dried yeast
1 tsp sugar
Approx. 270 ml water
1 tbsp olive oil
1 tsp lemon juice
Approx. 1½ tsp salt
Espresso butter:
100 g butter, soft
3 tbsp espresso, strong, cold
A few drops Worcester sauce
A few drops Tabasco
1 pinch ground cardamom
1 pinch nutmeg, freshly ground
1 pinch cinnamon
Pepper, freshly ground, Herb-flavoured salt
In addition:
Greaseproof paper
Per slice
115 kcal, 15 g carbs, 15 g fat, 2 g protein,
1,3 BU
Preparation
1 | For the dough, add all the ingredients to a
mixing bowl and knead into a smooth, soft dough.
Shape into a rectangle of 20x30 cm, place into a
tin which has been greased with oil and cover
with cling film. Leave the dough to rest in the
refrigerator for 12 hours. Then allow it to prove in
a warm place until the volume has doubled.
2 | Turn the dough out onto a work surface which
is covered in flour, dust the surface with flour, and
roll the dough over three times around its
longitudinal axis. Place onto a baking tray which
has been lined with greaseproof paper and bake
as indicated. Leave the baked bread to cool down.
3 | For the espresso butter, stir the butter until
light and fluffy. Mix in all the other ingredients and
season with pepper and herb-flavoured salt.
Bread and bread rolls, pizza and savoury cakes | 211
Setting procedure:
Baking with PerfectBake
Universal pan, level 2
Select Assist
Category: cake, bread
Food: bread, bread rolls
Dish: bread
Alternative setting:
Baking tray
4D hot air
220 °C
Baking time: 20-25 minutes
When using 4D hot air, you can place the
accessories on any level from 1 to 4.
Tip:
If twisted slightly, the crust will break open
wonderfully when baked.
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