White Bread - Miele H 6000 Recipe Book

White bread

Preparation time: 80–95 minutes
Ingredients
¹/₂ cube of fresh yeast (21 g)
250 ml lukewarm water
500 g plain flour
1 ¹/₂ tsp. salt
1 ¹/₂ tsp. sugar
20 g softened butter
To glaze:
Water
Accessories
Baking tray/Gourmet perforated baking
tray
Preparation with the Automatic
programme
Crumble the yeast into lukewarm water
and stir until it dissolves. Add to the dry
ingredients and butter and knead to a
smooth dough for 4–5 minutes.
Shape the dough into a ball and cover
the bowl with cling film. Leave to prove
for 15 minutes at room temperature.
Lightly knead the dough and shape into
a loaf approx. 25 cm long. Place on a
baking tray or Gourmet perforated
baking tray, then make a few diagonal
cuts about 1 cm deep in the top using a
sharp knife. Place immediately in the
oven and bake.
Preparation for Moisture Plus
Crumble the yeast into lukewarm water
and stir until it dissolves. Add to the dry
ingredients and butter and knead to a
smooth dough for 4–5 minutes.
Shape the dough into a ball and place
in the oven. Select the Automatic
programme Cakes \ Yeast dough \
Prove for 30 minutes.
Lightly knead the dough and shape into
a loaf approx. 25 cm long. Place on a
baking tray or Gourmet perforated
baking tray, then make a few diagonal
cuts about 1 cm deep in the top using 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
Shelf level: See display
Amount of water: See display
Programme duration: approx. 72 [72]
(67) minutes
Moisture Plus settings
Oven function: Moisture Plus
Temperature: 180–190 °C
Heating-up phase: Rapid
Shelf level: 2 [1] (1)
No./Type of bursts of steam:
1 burst of steam/Manual
Amount of water: See display
1st burst of steam: Immediately after
placing food in the oven
Duration: 30–40 [30–40] (35–
45) minutes
Baking
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