Herby Bread Plait - Miele DGC 6000 XL Cookbook

Ingredients
750 g strong white fl our
1 tsp honey
80 g fresh yeast
2–3 tsp salt
A little freshly ground pepper
Approx. 400 ml lukewarm
milk
50 g butter
200 g onions
25 g frozen dill
25 g frozen chives
25 g frozen parsley
Some sunfl ower oil
Flour for dusting
>> Tip:
When honey crystallises and
hardens, this has no bearing on
its quality. The higher the sugar
content, the more quickly it will
solidify. It will become runny again
by placing it in the steam combi
oven and selecting the special
"Decrystallise honey" automatic
programme.
120 Baking

Herby bread plait

Makes 1 loaf
1
Heat the milk, dissolve the
yeast and stir in 1 tsp honey.
2
Place the fl our, salt and
pepper in a bowl. Melt the
butter, and stir into the fl our
together with the milk.
3
Knead the ingredients
together thoroughly, then
place in an uncovered bowl and
prove in the oven using the
special "Prove dough"
programme, or with
Combination mode/Fan plus
at 30°C, 100% moisture for 20
minutes.
4
In the meantime, dice the
onions fi nely and fry gently
in some sunfl ower oil. Finely
chop the herbs.
5
Add the onions and herbs
to the dough and knead in
thoroughly.
6
Place the dough onto a
fl oured work surface, and
divide into three equal parts.
Roll each of these into a long
sausage approx. 45 cm long
and plait the three strands
together. Place on the universal
tray, and bake (see below for
settings).
Settings: Step 6
Function: Combination mode/
Conventional heat
Step 1
Temperature: 90°C
Moisture: 100%
Duration: 2 minutes
Step 2
Temperature: 150°C
Moisture: 90%
Duration: 15 minutes
Step 3
Temperature: 155-195°C
Moisture: 0%
Duration: 30 minutes
Shelf level: 2