Miele H6461 - White Bread

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
Water
Method for Automatic programme
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 and cover
the bowl with cling film. Leave to prove
for 15 minutes at room temperature.
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 to bake.
Automatic programme settings
H 6x0x H 6x6x H 6x9x
Oven function c
Programme Bread \ White bread
Shelf level See display
Number/type of
bursts of steam
Automatic
Amount of water See display
Programme
duration
approx. 72
Method for Moisture plus
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 and place
in the oven. Select the Automatic
programme "Cakes \ Yeast dough \
Prove for 30 minutes".
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
select the Automatic programme
"Cakes \ Yeast dough \ Prove for
15 minutes".
Brush the top with water and bake until
golden.
Moisture plus settings
H 6x0x H 6x6x H 6x9x
Oven function d
Temperature 170–190
Heating-up
phase
Rapid
Shelf level 1 2 1
Number/type of
bursts of steam
1/manual
Amount of water See display
1st burst of
steam
After placing food in oven
Duration 30–40
Baking
70