Herb Bread - Miele H 6000 Recipe Book

Herb bread

Preparation time: 105–115 minutes
Ingredients
¹/₂ cube of fresh yeast (21 g)
300 ml milk, lukewarm
500 g plain flour
1 tsp. salt
1 tbsp. coarsely chopped parsley
1 tbsp. coarsely chopped fresh dill
1 tbsp. coarsely chopped chives
To glaze:
Milk
Accessories
30 cm loaf tin
Preparation with the Automatic
programme
Crumble the yeast into lukewarm milk
and stir until it dissolves. Then add to
the flour, salt and herbs and knead for
3–4 minutes into a smooth dough.
Place the dough in the greased loaf tin.
Slash the top of the dough in a criss-
cross pattern with a sharp knife and
brush with milk. Place in the oven
immediately and bake.
Preparation for Moisture Plus
Crumble the yeast into lukewarm milk
and stir until it dissolves. Then add to
the flour, salt and herbs and knead for
3–4 minutes into a smooth dough.
Place the dough in the oven and select
the Automatic programme Cakes \
Yeast dough \ Prove for 30 minutes.
Place the dough in the greased loaf tin.
Slash the top of the dough in a criss-
cross pattern with a sharp knife. Place
in the oven and select the Automatic
programme Cakes \ Yeast dough \
Prove for 15 minutes.
Brush the loaf with milk and bake until
golden.
Automatic programme settings
Oven function: Automatic programmes
Programme: Bread \ White bread in tin
Shelf level: See display
Amount of water: See display
Programme duration: approx. 85
minutes
Moisture Plus settings
Oven function: Moisture Plus
Temperature: 160–170 [160–170] (150–
160) °C
Pre-heat: Yes
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 minutes
Baking
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