White loaf (free form)

White loaf (free form)

White loaf (free form)

White loaf (free form)

White loaf (free form)

Prep Time 2 hrs 20 mins
Course BREAD
Servings 20

Equipment

  • 1 Baking tray or universal tray

Ingredients
  

  • 21 g fresh yeast
  • 260 ml water | cold `
  • 500 g plain white flour
  • 2 tsp salt
  • 1/2 tsp caster sugar
  • 1 tbsp butter

Instructions
 

  • Stir the yeast into the water to dissolveit. Add to the flour, salt, sugar andbutter and knead for 6–7 minutes untilyou have a smooth dough
  • Shape the dough into a ball and place itin the oven in an uncovered bowl. Proveaccording to the settings in provingphase 1
  • Lightly knead the dough and shape intoa loaf measuring approx. 25 cm long.Place the loaf across the baking tray oruniversal tray. Score several times to adepth of 1 cm

Automatic programme:

  • Start the Automatic programme andthen place the bread dough in the oven.

Manual:

  • Prove the dough using the settingsindicated for proving phase 2. Thenbake the bread.

Notes

Settings for
proving yeast dough
Proving phase 1
Special applications | Prove yeast
dough | Prove for 45 minutes
Proving phase 2
Special applications | Prove yeast
dough | Prove for 15 minutes
Automatic programme
for baking bread
Bread | White bread | On tray
Programme duration: 64 minutes
Manual
Oven functions: Moisture Plus + Fan
Plus
Temperature: 190–200 °C
Booster: On
Pre-heat: Off
Crisp function: after 15 minutes On
Number/Type of bursts of steam:
2 bursts of steam/Time-controlled,
first after 1 minute, second after
8 minutes
Duration: 30–40 minutes
Shelf level: 2 [1] (1)
Keyword Miele Moisture Plus The Cookbook, White loaf (free form)
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