Baking
45
Plaited walnut loaf
Preparation time: 100–110 minutes
Ingredients
1 cube of fresh yeast (42 g)
200 ml lukewarm milk
500 g strong white flour
50 g caster sugar
2 tsp vanilla sugar
A pinch of salt
100 g softened butter
1 egg
100 g chopped walnuts
For glazing
Milk
Accessories
Baking tray/Gourmet perforated baking
tray
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, caster sugar,
vanilla sugar, salt, butter and egg and
knead until you get a smooth dough.
Cover the dough and place in the oven
to prove for about 30-40 minutes using
Conventional heat at 35 °C.
Knead the chopped walnuts into the
dough. Shape the dough into 3 rolls,
approx. 40 cm long. Plait the 3 rolls and
place the loaf on a baking tray or
Gourmet perforated baking tray. Cover
and prove in the oven for a further 20
minutes using Conventional heat at
35 °C.
Brush the loaf with milk and bake.
Recommended settings
Oven function: Moisture plus
Temperature: 150–160 °C
Heating-up phase: rapid
Shelf level: 2 [1] (1)
Number/type of bursts of steam:
Automatic burst of steam
Amount of water: see display
Duration: 25–35 minutes
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