Italian Mozzarella Bread - Miele H6160B Operating And Installation Instructions

Italian mozzarella bread

Preparation time 115–125 minutes
Dough ingredients
1 cube of fresh yeast (42 g)
200 ml water, lukewarm
500 g plain flour
1 tsp. salt
2 tbsp. olive oil
Topping ingredients
125 g mozzarella, diced
100 g pecorino cheese, coarselygrated
2 cloves of garlic, peeled and chopped
finely
2 tbsp. basil, chopped
To glaze:
Olive oil
To sprinkle on top:
1 tsp coarse grained salt
A few sprigs of rosemary
1 tsp. crushed mixed peppercorns
Preparation
Crumble the yeast into lukewarm water
and stir until it dissolves. Add to the
flour, salt and olive oil and knead into a
firm dough. Cover and prove in the
oven at 35 °C on Conventional Heat for
approx. 45 minutes.
Lightly knead and roll the dough out to
a rectangle (30 x 40 cm). Scatter the
cheese, garlic and basil over the dough
and roll up from the longer side. Place
the roll on a baking tray or the Gourmet
perforated baking tray, if available,
cover and prove in the oven again at
35 °C on Conventional Heat for a further
15 minutes.
Score the dough several times. Brush
the dough with olive oil, sprinkle with
salt, rosemary and pepper. Then bake
until golden.
Settings
Oven function
No./Type of
bursts of steam
Temperature
Water volume
Shelf level
1st burst of steam
2nd burst of
steam
Baking duration
Hints and tips
For something different, add 100 g
finely chopped sundried tomatoes or
100 g sliced olives to the dough before
rolling up.
Recipes
Moisture Plus d
2
170–190 °C
Approx. 200 ml
2
When the food is
put in the oven
After another
10 minutes
35–45 minutes
127