Apricot Loaf - Miele H 6000 Recipe Booklet

Baking

Apricot loaf

Preparation time: 110–120 minutes
Ingredients
1 cube of fresh yeast (42 g)
200 ml lukewarm milk
500 g strong white flour
60 g caster sugar
2 tsp vanilla sugar
A pinch of salt
1 tsp lemon zest
100 g softened butter
1 egg
100 g dried apricots
50 g chopped pistachio nuts
For glazing
Milk
Accessories
Loaf tin, 30 cm long
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, sugar, vanilla
sugar, salt, lemon zest, butter and egg
and knead until you get a smooth
dough. Place the dough in the oven
and prove using the Automatic
programme Cakes \ Yeast dough \
Prove for 30 minutes.
Dice the apricots and knead into the
dough with the pistachios. Shape into a
loaf and place in a greased loaf tin.
Place in the oven and prove using the
Automatic programme Cakes \ Yeast
dough \ Prove for 15 minutes.
Glaze the apricot loaf with milk and
then bake.
68
Recommended settings
Oven function: Moisture plus
Temperature: 160–170 [160–170] (150–
160) °C
Heating-up phase: rapid
Type of heating: Conventional heat
Shelf level: 2 [1] (1)
Number/type of bursts of steam:
2 bursts of steam/Manual
Amount of water: see display
1st burst of steam: after placing food in
oven
2nd burst of steam: after another 10
minutes
Duration: 45–55 [45–55] (50–
60) minutes