White loaf (in loaf tin)

White loaf (in loaf tin)

White loaf (in loaf tin)

White loaf (in loaf tin)

White loaf (in loaf tin)

Prep Time 2 hrs 20 mins
Course BREAD
Servings 25


  • 1 Loaf tin, 30 cm long
  • 1 Rack


For the dough

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

For the loaf tin

  • 1 tbsp butter


  • 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.
  • Grease the loaf tin. Lightly knead thedough, shape into a roll measuringapprox. 28 cm in length and place inthe loaf tin. Score lengthways to adepth of approx. 1 cm.

Automatic programme:

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


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


Settings for
proving yeast dough
Proving phase 1
Special applications | Prove yeast
dough | Prove for 30 minutes
Proving phase 2
Special applications | Prove yeast
dough | Prove for 15 minutes
Automatic programme
for baking bread
Bread | White bread | Baking tin
Programme duration: 87 minutes
Oven functions: Moisture Plus +
Temperature: 190–200 °C
Booster: On
Pre-heat: Off
Crisp function: Off
Number/Type of bursts of steam:
1 burst of steam/Manual, immediately
after placing the food in the oven
Duration: 55–65 minutes
Shelf level: 2 [1] (1)
Keyword Miele Moisture Plus The Cookbook, White loaf (in loaf tin)
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