Olive Bread - Miele H6160BP Operating And Installation Instructions

Olive bread

Ingredients
450 g strong white flour
1/2 cube of fresh yeast (21 g)
150 ml white wine
4 eggs
50 g olive oil
100 g ham, finely diced
100 g grated pecorino cheese
1 tsp dried marjoram
1/2–1 tsp salt
100 g chopped walnuts
100 g black olives, coarsely chopped
Method
Knead the flour, yeast, wine, eggs and
oil to a smooth dough, cover and prove
for 50-60 minutes using Conventional
heat at 35 °C.
Then mix the ham, cheese, marjoram
and salt and knead into the dough with
the chopped walnuts. Finally knead in
the coarsely chopped olives.
Place the very soft dough into a
greased loaf tin (approx. 30 cm), cover
and place in the oven. Prove for
50–60 minutes using Conventional heat
at 35 °C. Slash the top of the loaf
lengthways and then bake until golden.
Settings
Oven function
Number/type of
bursts of steam
Temperature
Amount of water
Shelf level
1st burst of steam
2nd burst of
steam
Duration
Recipes
Moisture plus d
2
160–180 °C
approx. 200 ml
2
5 minutes after
starting the
programme
After another
10 minutes
65–75 minutes
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