White Loaf (In Loaf Tin) - Miele 11 197 290 / 00 Cookbook

Bread

White loaf (in loaf tin)

Preparation time: 90 minutes
Makes one 25-slice loaf
For the dough
21 g fresh yeast
290 ml water | cold
500 g plain white flour
2 tsp. salt
½ tsp. caster sugar
1 tbsp. butter
For the cake tin
1 tbsp. butter
Accessories
Loaf tin, 30 cm long
Rack
Preparation
Stir the yeast into the water to dissolve
it. Add to the flour, salt, sugar and
butter and knead for 6–7 minutes until
you have a smooth dough.
Form the dough into a ball, place in a
bowl in the oven and cover with a damp
cloth. Prove according to the settings in
proving phase 1.
Grease the loaf tin. Lightly knead the
dough, shape into a roll measuring
approx. 28 cm in length and place in
the loaf tin. Score lengthways to a
depth of approx. 1 cm.
Automatic programme:
Start the Automatic programme and
then place the bread dough in the oven.
Manual:
Cover the dough with a damp cloth and
prove it using the settings indicated for
proving phase 2.
58
Brush the dough with water and then
bake.
Settings for
proving yeast dough
Proving phase 1
Special applications | Prove yeast
dough
Temperature: 30 °C
Proving time: 30 minutes
Proving phase 2
Special applications | Prove yeast
dough
Temperature: 30 °C
Proving time: 15 minutes
Automatic programme
for baking bread
Bread | White bread | Baking tin
Programme duration: 70 minutes
Manual
Oven functions: Conventional Heat
Temperature: 170 °C
Booster: Off
Pre-heat: Off
Crisp function: Off
Duration: 40 minutes
Shelf level: 1