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Baking
Tiger bread
Preparation time: 125 minutes
Makes 1 loaf
Dough ingredients
15 g fresh yeast
300 ml lukewarm water
500 g plain flour
10 g salt
20 g softened butter
Glaze ingredients
100 g rice flour
125 ml water
1 tsp. sugar
5 g dried yeast
Accessories
25 cm loaf tin
Preparation
Crumble the yeast into the lukewarm
water and stir until it dissolves. Then
add to the flour, butter and salt and
knead to form a smooth dough.
Cover and prove at room temperature
for 30 minutes.
In the meantime mix together the
ingredients for the glaze, cover and
leave to prove for 30 minutes.
Roll out the proved dough to a 30 cm
square. Fold two sides so that they
meet in the middle. Starting with one of
the folded sides, roll up the dough,
place in the loaf tin, cover and leave to
prove for a further 30 minutes.
Brush the risen dough with the glaze,
prove for a further 10 minutes, then
bake.
82
Recommended settings
Oven function: Automatic programmes
Programme: Bread \ Tiger bread
Shelf level: See display
Programme duration: approx. 45
minutes
Moisture Plus settings
Pre-heating:
Oven function: Fan Plus
Temperature: 230 °C
Pre-heat: Yes
Heating-up phase: Rapid
Shelf level: 2
-
Cooking stage 1:
Oven function: Moisture Plus
Temperature: 220 °C
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
2nd burst of steam: After another
5 minutes
Duration: 20 minutes
-
Cooking stage 2:
Oven function: Fan Plus
Temperature: 200 °C
Duration: 13–18 minutes
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