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Baking
Apricot loaf
Ingredients
1 cube of fresh yeast (42 g)
200 ml lukewarm milk
500 g strong white flour
60 g sugar
2 tsp vanilla sugar
A pinch of salt
1 tsp lemon zest
100 g softened butter
1 egg
100 g dried apricots
50 g chopped pistachio nuts
For glazing
Milk
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, sugar, vanilla
sugar, salt, lemon zest, butter and egg
and knead until you get 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
(approx. 30 cm long). Place in the oven
and prove using the Automatic
programme "Cakes \ Yeast dough \
Prove for 15 minutes".
Glaze the apricot loaf with milk and
then bake.
20
Recommended settings
H 6x0x
Oven function
Temperature
Pre-heat
Heating-up
phase
Type of heating
Shelf level
Number/type of
bursts of steam
Amount of water
1st burst of
steam
2nd burst of
steam
Duration
H 6x6x
H 6x9x
d
160–180
Yes
Rapid
Conventional heat
1
2
2/manual
See display
After placing food in oven
After another 10 minutes
45–55
1
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