Italian Mozzarella Bread - Miele H6160BP Operating And Installation Instructions

Italian mozzarella bread

Dough ingredients
1 cube of fresh yeast (42 g)
200 ml lukewarm water
500 g strong white flour
1 tsp salt
3 tbsp olive oil
Topping ingredients
125 g diced mozzarella
100 g coarsely grated Pecorino
2 cloves of garlic, finely chopped
2 tbsp basil, chopped
For glazing
Olive oil
Top with
1 tsp coarse grained salt
Some sprigs of rosemary
1 tsp coloured, coarsely ground pepper
Method
Dissolve the yeast in lukewarm milk.
Then add to the remaining ingredients
and knead to a smooth pliable dough.
Cover and place in the oven for about
45 minutes to prove using Conventional
heat at 35 °C.
Lightly knead the dough and roll out
into a rectangle (30 x 40 cm). Top with
mozzarella, pecorino, garlic and basil
then roll up from the shorter side. Place
the roll on a baking tray or perforated
baking tray. Cover and place in the
oven to prove for a further 15 minutes
approx. using Conventional heat at
35 °C.
Slash the top of the loaf through to at
least the second layer with a sharp
knife. Brush the dough with olive oil,
sprinkle with salt, rosemary and pepper
and bake until golden.
Settings
Oven function
Number/type of
bursts of steam
Temperature
Amount of water
Shelf level
1st burst of steam After placing food
2nd burst of
steam
Duration
Tips
For an alternative you could also add
100 g finely chopped bottled sundried
tomatoes or 100 g of sliced black olives
before rolling the dough up.
Recipes
Moisture plus d
2
170–190 °C
approx. 200 ml
2
in oven
After another
10 minutes
35–45 minutes
129