Apricot Loaf - Miele TX3587 Operating And Installation Instructions

Recipes

Apricot loaf

Preparation time 110–120 minutes
Ingredients
1 cube of fresh yeast (42 g)
200 ml milk, lukewarm
500 g plain flour
60 g sugar
1 tbsp. vanilla sugar
A pinch of salt
1 tsp. grated lemon zest
100 g softened butter
1 egg
100 g dried apricots
50 g chopped pistachio nuts
To glaze:
Milk
Preparation
Crumble and stir the yeast into
lukewarm milk and dissolve. Add to the
flour, sugar, vanilla sugar, salt, lemon
zest, butter and egg and knead to a
smooth dough. Cover and prove in the
oven at 35 °C on Conventional Heat for
30 minutes.
Dice the apricots, knead into the dough
with the chopped pistachios, form an
oval loaf shape and put into a greased
loaf tin (approx. 30 cm). Cover and
prove in the oven again at 35 °C on
Conventional Heat for a further 15
minutes.
After proving, brush the apricot loaf
with milk, place in the oven and bake.
142
Settings
Oven function
No./Type of
bursts of steam
Temperature
Water volume
Shelf level
1st burst of steam
2nd burst of
steam
Baking duration
Moisture Plus d
2
150–170 °C
Approx. 200 ml
2
5 minutes after
starting the
programme
After another
10 minutes
50–60 minutes