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Buttermilk loaf
Ingredients
1 cube of fresh yeast (42 g)
240 ml lukewarm buttermilk
500 g strong white flour
100 g sugar
A pinch of salt
20 g melted butter
125 g low fat quark
250 g raisins
For glazing
Water
Method
Dissolve the yeast in lukewarm
buttermilk. Then add to the flour, sugar,
salt, butter and quark and knead until
you get a smooth dough. Place the
dough in the oven and select the Auto-
matic programme "Cakes \ Yeast dough
\ Prove for 30 minutes".
Knead in the raisins then place the
dough in a greased loaf tin (approx.
30 cm). Place in the oven and select
the Automatic programme "Cakes \
Yeast dough \ Prove for 15 minutes".
Brush the top with water and then bake
until golden.
Recommended settings
H 6x0x
Oven function
Programme
Shelf level
Programme
duration
Alternative settings
H 6x0x
Oven function
Temperature
Heating-up
phase
Shelf level
Number/type of
bursts of steam
Amount of water
1st burst of
steam
Duration
Baking
H 6x6x
H 6x9x
c
Bread \ Sweet bread
See display
approx. 60
approx.
H 6x6x
H 6x9x
d
150–160
Rapid
1
2
1/manual
See display
After placing food in oven
50–60
52
1
57
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