White Bread - Miele H 6000 Recipe Booklet

White bread

Preparation time: 80–95 minutes
Ingredients
¹/₂ cube of fresh yeast (21 g)
250 ml lukewarm water
500 g strong white flour
1 ¹/₂ tsp salt
1 ¹/₂ tsp sugar
20 g softened butter
For glazing
Water
Accessories
Baking tray/Gourmet perforated baking
tray
Method for Automatic programme
Dissolve the yeast in lukewarm water.
Then add to the flour, salt, sugar and
butter and knead for 4–5 minutes until
you get a smooth dough.
Shape the dough into a ball and cover
the bowl with cling film. Leave to prove
for 15 minutes at room temperature.
Lightly knead the dough and shape into
a loaf approx. 25 cm long. Place on a
baking tray or Gourmet perforated
baking tray, then make a few diagonal
cuts about 1 cm deep in the top using a
sharp knife. Place immediately in the
oven and bake.
Method for Moisture plus
Dissolve the yeast in lukewarm water.
Then add to the flour, salt, sugar and
butter and knead for 4–5 minutes until
you get a smooth dough.
Shape the dough into a ball and place
in the oven. Select the Automatic
programme Cakes \ Yeast dough \
Prove for 30 minutes.
Lightly knead the dough and shape into
a loaf approx. 25 cm long. Place on a
baking tray or Gourmet perforated
baking tray, then make a few diagonal
cuts about 1 cm deep in the top using a
sharp knife. Place in the oven and
select the Automatic programme Cakes
\ Yeast dough \ Prove for 15 minutes.
Brush the top with water and bake until
golden.
Automatic programme settings
Oven function: Automatic programmes
Programme: Bread \ White bread
Shelf level: see display
Amount of water: see display
Duration: approx. 72 [72] (67) minutes
Moisture plus settings
Oven function: Moisture plus
Temperature: 180–190 °C
Heating-up phase: rapid
Shelf level: 2 [1] (1)
Number/type of bursts of steam:
1 burst of steam/Manual
Amount of water: see display
1st burst of steam: after placing food in
oven
Duration: 30–40 [30–40] (35–
45) minutes
Baking
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