Buttermilk Loaf - Miele H 6260 BP Operating And Installation Instructions

Buttermilk loaf

Preparation time: 110–140 minutes
Ingredients
1 cube of fresh yeast (42 g)
240 ml lukewarm buttermilk
500 g strong white flour
100 g sugar
A pinch of salt
20 g melted butter
125 g low fat quark
250 g raisins
For glazing
Water
Accessories
Loaf tin, 30 cm long
Method
Dissolve the yeast in lukewarm
buttermilk. Then add to the flour, sugar,
salt, butter and quark and knead until
you get a smooth dough. Cover and
place in the oven to prove for 25–
35 minutes using Conventional heat at
35 °C.
Knead in the raisins then place the
dough in the greased loaf tin. Cover
and place in the oven to prove for
approx. 20–25 minutes using
Conventional heat at 35 °C.
Brush the top with water and then bake
until golden.
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 1
Temperature: 150–160 °C
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
Duration: 55–65 minutes
Recipes
141