White bread
Ingredients
1/2 cube of fresh yeast (21 g)
250 ml lukewarm water
500 g strong white flour
1 1/2 tsp salt
1 1/2 tsp sugar
20 g softened butter
For glazing
Milk
Method
Dissolve the yeast in lukewarm water.
Then add to the flour, salt, sugar and
butter and knead for 4–5 minutes until
you get a smooth dough.
Shape the dough into a ball. Cover and
prove in the oven for 30 minutes using
Conventional heat at 35 °C.
Lightly knead the dough and shape into
a loaf approx. 25 cm long. Place on a
baking tray then make a few diagonal
cuts about 1 cm deep in the top using a
sharp knife. Place in the oven and
prove for 15-20 minutes using
Conventional heat at 35 °C.
Brush the top with water and bake until
golden.
Settings
Oven function Moisture plus d
Number/type of
bursts of steam
i
Temperature 170–190 °C
Amount of water approx. 150 ml
Shelf level 2
1st burst of steam After placing food
in oven
Duration 35–45 minutes
Recipes
116
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