White Bread - Miele H 6260 BP Operating And Installation Instructions

White bread

Preparation time: 80–95 minutes
Ingredients
½ cube of fresh yeast (21 g)
250 ml lukewarm water
500 g strong white flour
1½ tsp salt
1 tsp sugar
15 g softened butter
For glazing
Milk
Accessories
Baking tray/Gourmet perforated baking
tray
Method
Dissolve the yeast in lukewarm water.
Then add to the flour, salt, sugar and
butter and knead for 4–5 minutes until
you get a smooth dough.
Shape the dough into a ball. Cover and
place in the oven to prove for
30 minutes using Conventional heat at
35 °C.
Lightly knead the dough and shape into
a loaf approx. 25 cm long and place on
the baking tray or the Gourmet
perforated baking tray. Make several
diagonal cuts about 1 cm deep in the
surface of the loaf using a sharp knife.
Then cover and place in the oven to
prove for a further 15-20 minutes using
Conventional heat at 35 °C.
Brush the top with water and bake until
golden.
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 1
Temperature: 180–190 °C + pre-heating
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam:
after placing food in the oven
Duration: 35–45 minutes
Recipes
125