Olive Bread - Miele H 6000 Recipe Booklet

Olive bread

Preparation time: 165–175 minutes
Ingredients
450 g strong white flour
¹/₂ cube of fresh yeast (21 g)
150 ml white wine
4 eggs
50 ml 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
Loaf tin, 30 cm long
Method for Automatic programme
Mix the flour, yeast, wine, eggs and oil
and knead until you get a smooth
dough.
Then mix the ham, cheese, marjoram
and salt and knead into the dough with
the chopped walnuts. Finally knead in
the coarsely chopped olives.
Place the very soft dough into the
greased loaf tin and bake immediately.
Method for Moisture plus
Mix the flour, yeast, wine, eggs and oil
and knead until you get a smooth
dough. Place in the oven and select the
Automatic programme Cakes \ Yeast
dough \ Prove for 45 minutes.
Then mix the ham, cheese, marjoram
and salt and knead into the dough with
the chopped walnuts. Finally knead in
the coarsely chopped olives.
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
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)
Number/type of bursts of steam:
2 bursts of steam/Manual
Amount of water: see display
1st burst of steam: after placing food in
oven
2nd burst of steam: after another 10
minutes
Duration: 60–70 minutes
Baking
75