Herb Bread - Miele H 6000 Recipe Booklet

Herb bread

Preparation time: 105–115 minutes
Ingredients
¹/₂ cube of fresh yeast (21 g)
300 ml lukewarm milk
500 g strong white flour
1 tsp salt
1 tbsp coarsely chopped parsley
1 tbsp coarsely chopped fresh dill
1 tbsp coarsely chopped chives
For glazing
Milk
Accessories
Loaf tin, 30 cm long
Method for Automatic programme
Dissolve the yeast in the lukewarm milk.
Then add to the flour, salt and herbs
and knead for 3–4 minutes to form a
smooth dough.
Place the dough in the greased loaf tin.
Slash the top of the dough in a criss-
cross pattern with a sharp knife and
brush with milk. Place in the oven
immediately and bake.
Method for Moisture plus
Dissolve the yeast in lukewarm milk.
Then add to the flour, salt and herbs
and knead for 3–4 minutes until you
have a smooth dough. Place the dough
in the oven and select the Automatic
programme Cakes \ Yeast dough \
Prove for 30 minutes.
Place the dough in the greased loaf tin.
Slash the top of the dough in a criss-
cross pattern with a sharp knife. Place
in the oven and select the Automatic
programme Cakes \ Yeast dough \
Prove for 15 minutes.
Brush the top with milk and bake until
golden.
Automatic programme settings
Oven function: Automatic programmes
Programme: Bread \ White bread in tin
Shelf level: see display
Amount of water: see display
Duration: approx. 85 minutes
Moisture plus settings
Oven function: Moisture plus
Temperature: 160–170 [160–170] (150–
160) °C
Pre-heat: yes
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 minutes
Baking
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