Herb bread
Ingredients
1/2 cube of fresh yeast (21 g)
300 ml lukewarm milk
500 g strong white flour
1 tsp salt
1 tbsp coarsely chopped parsley
1 tbsp coarsely chopped fresh dill
1 tbsp coarsely chopped chives
For glazing
Milk
Method for Automatic programme
Dissolve the yeast in lukewarm milk.
Then add to the flour, salt and herbs
and knead for 3–4 minutes until you
have a smooth dough.
Place the dough in a greased loaf tin
(approx. 30 cm). Slash the top of the
dough in a criss-cross pattern with a
sharp knife and brush with milk. Place
in the oven immediately and bake.
Automatic programme settings
H 6x0x H 6x6x H 6x9x
Oven function c
Programme Bread \ White bread in tin
Shelf level See display
Number/type of
bursts of steam
Automatic
Amount of water See display
Programme
duration
approx. 90
Method for Moisture plus
Dissolve the yeast in lukewarm milk.
Then add to the flour, salt and herbs
and knead for 3–4 minutes until you
have a smooth dough. Place the dough
in the oven and select the Automatic
programme "Cakes \ Yeast dough \
Prove for 30 minutes".
Place the dough in a greased loaf tin
(approx. 30 cm). Slash the top of the
dough in a criss-cross pattern with a
sharp knife and brush with milk. Place
in the oven and select the Automatic
programme "Cakes \ Yeast dough \
Prove for 15 minutes.
Brush the top with milk and bake until
golden.
Moisture plus settings
H 6x0x H 6x6x H 6x9x
Oven function d
Temperature 160–180
Pre-heat Yes
Heating-up phase Rapid
Type of heating Conventional heat
Shelf level 1 2 1
Number/type of
bursts of steam
2/manual
Amount of water See display
1st burst of steam After placing food in oven
2nd burst of
steam
After another 10 minutes
Duration 45–55
Baking
45
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