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 recipes
Servings 25

Equipment

  • 1 Loaf tin, 30 cm long
  • 1 Rack

Ingredients
  

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 glazing

  • Water

For the loaf tin

  • 1 tsp 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.
  • Form the dough into a ball, place in abowl in the oven and cover with a dampcloth. Prove using the settingsindicated for proving phase 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.
  • Cover with a damp cloth and proveaccording to the settings in provingphase 2.
  • Brush the dough with water. Place thebread in the oven and bake accordingto the settings.
  • Once baked, remove the bread from thetin and leave to cool on a cooling rack.

Notes

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 | Baking tin
Programme duration:
approx. 70 minutes
Manual
Oven functions: Conventional Heat
Temperature: 190–200 °C
Booster: On
Pre-heat: Off
Crisp function: Off
Duration: 50–60 minutes
Shelf level: 1
Keyword Miele The Cookbook (Baking, Roasting, Cooking), White loaf (in loaf tin)
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