Plaited Loaf - Miele H6000BM Cookbook

Baking

Plaited loaf

Serves 16
Ingredients
1 1/2 cubes of fresh yeast (60 g)
200–250 ml lukewarm milk
750 g strong white flour
A pinch of salt
100 g caster sugar
125 g softened butter
2 eggs
75 g raisins
Zest of one lemon
For glazing
1 egg yolk
2 tbsp milk
Topping
30 g crystal sugar
50 g flaked almonds
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, salt, caster sugar,
butter and eggs and knead for
3–4 minutes until you have a smooth
dough. Then knead in the raisins and
lemon zest.
Cover the dough and leave to prove in
the oven at 35 °C using Conventional
heat for 20 - 30 minutes, until the dough
has doubled in size.
Shape the dough into three 40 cm long
rolls. Then plait the three rolls and
place on the greased glass tray.
Brush with the beaten egg yolk/milk
mixture and sprinkle with the crystal
sugar and almonds.
36
With the Automatic programme:
Place the plaited loaf in the oven and
bake.
With all other functions:
Place the plaited loaf in the oven, cover
and leave to prove at 35°C using
Conventional heat for a further 15 -
20 minutes, then bake until golden.
Recommended settings
Function: Automatic programmes
Programme: Cakes \ Plaited loaf
Programme duration: approx.
50 minutes
Alternative settings
Function: Fan plus
Rapid heat-up: off
Temperature: 150–170 °C
Shelf level: 2
Duration: 35–45 minutes
Function: Conventional heat
Rapid heat-up: off
Temperature: 160–180 °C
Shelf level: 1
Duration: 30–40 minutes
Tip
10 g of dried yeast can be used instead
of fresh yeast.
This dough can also be made into a
crown instead of a loaf. Place 4–6 hard
boiled painted eggs in the centre for a
colourful Easter celebration.