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Baking
Apricot loaf
Preparation time: 110–120 minutes
Ingredients
1 cube of fresh yeast (42 g)
200 ml lukewarm milk
500 g plain flour
60 g sugar
8 g vanilla sugar
A pinch of salt
1 tsp. grated lemon zest
100 g softened butter
1 egg
100 g dried apricots
50 g chopped pistachio nuts
To glaze:
Milk
Accessories
30 cm loaf tin
Preparation
Crumble the yeast into lukewarm milk
and stir until it dissolves. Then add to
the flour, sugar, vanilla sugar, salt,
lemon zest, butter and egg and knead
into a smooth dough. Place the dough
in the oven and prove using the
Automatic programme Cakes \ Yeast
dough \ Prove for 30 minutes.
Dice the apricots and knead into the
dough with the pistachios. Shape into a
loaf and place in a greased loaf tin.
Place in the oven and prove using the
Automatic programme Cakes \ Yeast
dough \ Prove for 15 minutes.
After proving, brush the apricot loaf
with milk, place in the oven and bake.
68
Recommended settings
Oven function: Moisture Plus
Temperature: 160–170 [160–170] (150–
160) °C
Heating-up phase: Rapid
Type of heating: Conventional Heat
Shelf level: 2 [1] (1)
No./Type of bursts of steam:
2 bursts of steam/Manual
Amount of water: See display
1st burst of steam: Immediately after
placing food in the oven
2rd burst of steam: After another 10
minutes
Duration: 45–55 [45–55] (50–
60) minutes
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