Italian Mozzarella Bread - Miele H6260BP Operating And Installation Instructions

Recipes

Italian mozzarella bread

Preparation time: 110–120 minutes
Ingredients
1 cube of fresh yeast (42 g)
200 ml water, lukewarm
500 g plain flour
1 tsp. salt
1½ tbsp. olive oil
Topping ingredients
125 g mozzarella, diced
100 g pecorino cheese, coarsely grated
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
Accessories
Baking tray/Gourmet perforated baking
tray
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
30–45 minutes.
Lightly knead the dough and roll out
into a rectangle (30 x 40 cm). Top with
mozzarella, pecorino, garlic and basil
and then roll up from the shorter side.
Place the roll on the baking tray or the
Gourmet perforated baking tray. Cover
136
and place in the oven to prove for a
further 15 minutes using Conventional
Heat at 35 °C.
Score the dough several times. Brush
the dough with olive oil, sprinkle with
salt, rosemary and pepper. Then bake
until golden.
Settings
Oven function: Moisture Plus 
Number/Type of bursts of steam: 2
Temperature: 180–190 °C
Water volume: approx. 200 ml
Shelf level: 2
1st burst of steam:
Immediately after placing food in the
oven
2nd burst of steam:
After another 10 minutes
Duration: 35–45 minutes
Useful tip
For something different, add 100 g
finely chopped sundried tomatoes or
100 g sliced olives to the dough before
rolling up.