White Loaf (Free Form) - Miele 11 197 290 / 00 Cookbook

White loaf (free form)

Preparation time: 90 minutes
Makes one 20-slice loaf
For the dough
21 g fresh yeast
260 ml water | cold
500 g plain white flour
2 tsp. salt
½ tsp. caster sugar
1 tbsp. butter
For the glass tray
1 tsp. butter
Accessories
Glass tray
Preparation
Stir the yeast into the water to dissolve
it. Add to the flour, salt, sugar and
butter and knead for 6–7 minutes until
you have a smooth dough.
Form the dough into a ball, place in a
bowl in the oven and cover with a damp
cloth. Prove according to the settings in
proving phase 1.
Grease the glass tray. Lightly knead the
dough, shape it into a loaf measuring
approx. 25 cm in length and place it
lengthways across the glass tray. Score
several times to a depth of 1 cm.
Cover with a damp cloth and prove
according to the settings in proving
phase 2.
Start the Automatic programme or pre-
heat the oven. Brush the dough with
water.
Place the bread in the oven and bake.
Settings for
proving yeast dough
Proving phase 1
Special applications | Prove yeast
dough
Temperature: 30 °C
Proving time: 30 minutes
Proving phase 2
Special applications | Prove yeast
dough
Temperature: 30 °C
Proving time: 15 minutes
Automatic programme
for baking bread
Bread | White bread | On tray
Programme duration: 70 minutes
Manual
Oven functions: Conventional Heat
Temperature: 160 °C
Booster: Off
Pre-heat: Off
Crisp function: Off
Duration: 35–45 minutes
Shelf level: 2
Bread
59